Green salad soup

Name: Green salad soup - Casandra I.
Ingredients: 1 green salad; 500 grams of natural yogurt; 4 tablespoons of olive oil; 1 can of 170 grams of Nestle sour cream; 3 tablespoons of flour; 4 cloves of garlic; dill; lovage; salt

Soups - Green salad soup by Casandra I. - Recipia

Green salad soup – a refreshing delight for warm days or for moments when you want to enjoy a light and healthy meal. This simple and quick recipe will not only refresh your taste buds but also energize you with its fresh and nutritious ingredients. Preparation time: 15 minutes Cooking time: 15 minutes Total time: 30 minutes Number of servings: 4 The history of green salad soup is fascinating, with deep roots in culinary traditions that emphasize seasonal ingredients. Green salad, rich in vitamins and nutrients, has been appreciated over time not only for its taste but also for its health benefits. It is a versatile ingredient that can easily adapt to both hot and cold dishes. Ingredients: - 1 fresh green salad (about 300-400 grams) - 500 grams of natural yogurt (preferably Greek for a creamier texture) - 4 tablespoons of extra virgin olive oil - 1 can of 170 grams of sour cream (preferably with a higher fat content for a richer taste) - 3 tablespoons of flour - 4 cloves of garlic - Fresh dill (to taste) - Fresh lovage (to taste) - Salt (to taste) Step by step for a delicious soup: 1. Preparing the garlic: Start by peeling the garlic cloves. Chop them finely or crush them with a knife to release their flavors completely. In a pan, add the 4 tablespoons of olive oil and, over medium heat, add the garlic. Cook until golden, being careful not to burn it, as it will turn bitter. 2. Yogurt mixture: In a bowl, combine the natural yogurt with a cup of cold water and the 3 tablespoons of flour. Mix well until you achieve a smooth composition. This combination will add creaminess to the soup and enhance its texture. 3. Adding the mixture: Once the garlic has taken on a golden hue, add the yogurt and flour mixture. Stir constantly to avoid lumps from forming. Add salt to taste and let everything simmer on low heat, stirring occasionally. 4. Including the salad: When the mixture begins to boil, take the green salad and chop it finely so that it integrates easily into the soup. Add the strips of green salad to the pot and continue to stir. Let the soup simmer for about 5-7 minutes until the green salad becomes slightly soft. 5. Finishing the soup: Once the salad has cooked, add the finely chopped dill and lovage. These fresh herbs will add an unmistakable flavor and make the soup even more appetizing. Finally, stir in the sour cream, mixing well to achieve a creamy appearance. 6. Serving: The green salad soup is served warm but is also delicious cold. It can be garnished with fresh parsley or croutons for added texture. Drizzle a bit of olive oil on top before serving for an intense flavor. Useful tips: - Choose fresh ingredients: Use fresh green salad with crispy leaves for the best flavor. Iceberg or romaine lettuce are excellent options. - The yogurt: Greek yogurt is creamier and contributes to a richer soup. If you prefer a tangier taste, choose plain natural yogurt. - Vegan option: You can replace the yogurt and sour cream with plant-based alternatives, such as coconut or almond yogurt, to create a delicious vegan soup. - Optional additions: You can add extra vegetables, such as grated carrots or zucchini, to enrich the soup. Calories and nutritional benefits: This green salad soup is a healthy option, low in calories, with about 150-200 calories per serving, depending on the amount of sour cream used. It is rich in vitamins (A, C, and K) and minerals, contributing to skin health and the immune system. The yogurt adds essential probiotics for digestion, while garlic is known for its antioxidant and anti-inflammatory properties. Frequently asked questions: - Can I make this soup with other types of lettuce? Yes, you can experiment with different types of lettuce, but green salad brings a unique texture and taste. - How long can I keep the soup in the fridge? The soup can be stored in the fridge for 2-3 days, but it is recommended to consume it fresh to benefit from all the nutrients. - Can I freeze the soup? It is not recommended to freeze the soup, as the green salad will lose its texture after thawing. This green salad soup is not only a simple recipe but also an excellent way to enjoy fresh and healthy ingredients. Served alongside a slice of toasted bread or a croissant, it will surely become a favorite choice on warm days. Enjoy!

Green salad soup

Tags

Categories