Monday, June 4, 2012

Creamy Green Soup

Creamy Green Soup

  • 1 handful broccoli (100g), frozen
  • 4 heaped tbsp green peas (70g), frozen
  • 1 handful green string bean (80g), frozen
  • 2 medium potatoes, peeled
  • 1/2 glasses vegetable/chicken bouillon
  • 1 tsp dill, finely chopped
  • 1 flat tsp parsley leaves, finely chopped
  • 1 heaped tsp butter
  • 1 small wholemeal roll
  • 1 1/2 tsp grape seed oil
  • 1 large slice ham
  • 1 small glass orange juice

Cut the potatoes and broccoli in smaller pieces. Boil the bouillon. Put there cut potatoes and cook for 10 minutes. Add all the frozen vegetables. Cook another 15 minutes. Season the soup, add the butter, dill and parsley. Cook for a while. When the dish is cooled a little bit, mix it to get creamy soup. Serve the dinner with the greased roll baked with the ham for 15 minutes at 160C/320F.

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