Green soup

If you cook this green soup, following all the directions of the recipe, you will get the same rich bright color as in our photo. Honestly, we did not process it in Photoshop! It's just that if you take a lot of fresh herbs and subject it to gentle heat treatment, then the color is preserved as much as possible. Of course, this green soup is not only tasty, but also very healthy - a real storehouse of vitamins and minerals. By the way, such a first dish should be noted by mothers: due to its attractive appearance, even the most capricious little fidgets like it, so you won't have to waste time and nerves persuading to “eat a spoon”!

Ingredients

• medium-sized potatoes - 2 pcs.
• medium-sized onions - 2 pcs.
• garlic - 2 cloves
• olive oil - 2 tablespoons l.
• vegetable broth - 1 l
• young greens (nettle, spinach, wild garlic, watercress) - 300 g
• lettuce - 200 g
• salt, freshly ground black pepper - to taste

Directions

1. Prepare the ingredients for the green soup. Wash the potatoes thoroughly, peel and cut into small cubes. Peel the onion and garlic, then chop finely.
2. Bring the green soup stock to a boil in a ladle. While it is heating, stir the onion and garlic and brown in olive oil in a heavy-bottomed saucepan for 7 minutes.
3. Pour the hot vegetable broth into a saucepan of stir-fried vegetables and bring to a boil. Add the chopped potatoes and cook over medium heat, covered, about 15 minutes.
4. Prepare the greens for the soup (including the lettuce). Go through it, rinse thoroughly with running water and then chop finely. Transfer to a fine metal sieve.
5. In a large saucepan, add one-third the height of the water and bring to a boil. Place a sieve with herbs on top so that it does not touch the water, and close the lid. Steam for 5 minutes.
6. Transfer the greens to the boiling broth with vegetables, stir and remove from heat. Grind with a hand blender, salt and pepper. Serve immediately.