Market soup with parsley gremolata

Name: Market soup with parsley gremolata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 350 g Leeks; 2 rod/s Celery; 2 Onions; 4 Garlic cloves; 1 kg waxy potatoes; 5 TABLESPOONS Olive oil; 1 TABLESPOON Vegetable broth (instant); 2 Bay leaves; 250 g Frozen leaf spinach; 1 collar Parsley; 1,5 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Perhaps the most wonderful proof that a warm stew does well without the addition of the word "solid".

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

350 g Leeks
2 rod/s Celery
2 Onions
4 Garlic cloves
1 kg waxy potatoes
5 TABLESPOONS Olive oil
1 TABLESPOON Vegetable broth (instant)
2 Bay leaves
250 g Frozen leaf spinach
1 collar Parsley
1,5 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper

Directions

1
Clean, wash and chop the leek and celery. Peel and finely dice onions and garlic. Peel, wash and roughly dice the potatoes. Fry everything except 1⁄3 garlic in 3 tablespoons of oil. Add 1 1⁄2 l water, broth and bay leaf, bring to the boil and simmer for about 5 minutes. Add frozen spinach, bring to the boil and simmer for about 15 minutes.
2
Wash the parsley and pluck the leaves. With the rest of the garlic, lemon juice and 2 tablespoons of oil, puree finely. Season gremolata and soup with salt and pepper. Serve with toasted bread.