Thin soup

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel and clean carrots and potatoes and cut them into cubes of about 0.5 cm. Bring the stock to the boil in a wide saucepan, simmer the carrots and potatoes for about 12 minutes.

2. 2

   In the meantime wash and clean the spring onions and cut them into slanted rings. Wash and clean the parsley and spinach and shake dry. Pluck the parsley leaves from the stalks. Add spring onions, spinach and parsley to the soup about 1 minute before the end of the cooking time.

3. 3

   Variations of the slim soup: add diced beetroot, season with lemon, ginger, fresh chilli, salt or pepper, or add prawns or tofu a few minutes before the end of the cooking time.