Lenten soup with potatoes and vegetables

To prepare a delicious spring soup, start by heating oil in a large pot over medium heat. The oil will help extract flavors from the vegetables, so make sure it is well heated. Add the chopped green onions in thin rings and the carrot, which you have also cut into rings. Gently stir and let the vegetables sauté for 2-3 minutes, until the onion becomes slightly translucent and the carrot starts to release its aroma.

After the onion and carrot have sautéed, add hot water to the pot, enough to cover the vegetables. Cover the pot and let it boil for 10 minutes, so the flavors can combine. Meanwhile, peel the potatoes and cut them into bite-sized cubes. Add the potatoes to the pot and let them boil together with the other vegetables for another 10 minutes. It is important that the vegetables are not overcooked, as we want them to retain their texture and shape.

After the 10 minutes have passed, wash the wild garlic, orache, and sorrel well. These nutrient-rich green leaves will add a fresh note to your soup. Cut them into small strips and add them to the pot. Let the soup boil again for another 10 minutes, stirring occasionally. Check the texture of the potatoes, ensuring they are cooked but not too soft, so they do not break apart.

Finally, when all the vegetables are cooked and the flavors have blended perfectly, add the pasta, which requires a short cooking time, about 2-3 minutes. They will absorb the flavors of the soup and contribute to its consistency. After the pasta is cooked, add finely chopped parsley for an extra touch of freshness. Adjust the soup's taste with salt and flavor cubes, to your preference.

Serve the soup hot, perhaps with a slice of fresh bread on the side. This recipe is not only nutritious but also full of vitamins and flavors, perfect for enjoying the warm spring days. Enjoy!