Ingredients:
1 l vegetable broth
350 g broccoli
350 g potatoes, diced
1 leek, sliced
1 celery stalk, sliced
1 garlic clove minced
1 bay leaf
Salt and pepper
Preparing:
Separate broccoli and cut stems thicker.
Simmer for 15 minutes stems with the leek, celery, garlic, potatoes, bay leaf and vegetable broth.
Add broccoli, let boil and cook for 5 more minutes over low heat.
Aside from heat and allow to cool.
Remove the bay leaf and liquefy soup.
Place the soup in the fire again, season with salt and pepper and serve.
Ingredients:
800 g white beans
185 g tuna
2 chopped tomatoes
1 chopped onion
1 garlic clove minced
2 tbsp chopped parsley
2 tbsp olive oil
2 tbsp lemon juice
2 tsp honey
Preparing:
Mix the beans with onion, parsley, tuna and tomato.
Mix well olive oil with the lemon juice, honey and garlic.
Bathe salad with dressing.
Ingredients:
400 g lentils
50 g pasta
1, 25 litres vegetable broth
4 bacon strips, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 chopped onion
2 tbsp fresh mint chopped
Preparing:
Fry the bacon without oil, along with onions, garlic and celery for 5 minutes.
Add pasta to skillet and fry them for 1 minute, stirring constantly.
Add lentils and broth and bring to the boil.
Lower heat and cook for 15 minutes.
Aside from heat and add the mint.
