Dead-easy, spicy, fresh and delicious
This recipe is perfect if you are looking for a new twist to a normal vegetable soup or also nice and warming when it’s cold outside. I personally love the lemon juice and mint, because they are a great counterpart to the spiciness from the chili. Also, this soup is that it is very easy and quick to make, so even if you don’t particularly enjoy cooking or don’t cook often, this should not be a problem. I am pretty sure it’s the easiest recipe I know!
Ingredient-wise it’s easiest to just buy a mirepoix in the supermarket, it basically contains all the veggies you need for this soup.
Note that the longer you cook the soup the spicier it will get and the bigger you cut the chunks of vegetables to longer you will have to cook them (duh!).
1.2 liter of vegetable stock
50g of celery
1 small onion
1 handful green beans
1 spring of flat leave parsley, roughly chopped
1-2 red chili, deseeded, finely sliced
1 small bunch of mint, stalks removed, leaves roughly chopped
juice and zest of 1 lemon
a handful freshly grated parmesan
1. Cut your vegetable into even chunks. Add the vegetables, parsley and chili to the vegetable stock and bring to boil. Let simmer until the vegetables are soft. Take the pot off the heat.
2. Right before serving, stir the lemon juice and the mint, sprinkle the parmesan on top.
And you’re done. Enjoy!