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Green soup
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Tiago Kenji
@tiagokenjipersonalchef- Ingredients
- Recipe
- Italian bread1 unit(s)
- Pepperoni1 unit(s)
- Kale Butter (Leaf)5 unit(s)
- Agate Potato5 unit(s)
- Carrot (medium)1 unit(s)
- Water700 ml
- Salt to taste
- Black pepper to taste
- Oregano2 coffee spoon
- Medium onion1 unit(s)
- Garlic Clove3 unit(s)
- Wash, peel and cut the carrot and potato and put them to cook.
- While the vegetables cook, peel the pepperoni, cut into cubes, fry in a frying pan and set aside.
- Cut the onion into cubes, grate the garlic and chop the cabbage into thin strips.
- Stick a fork in the vegetables. If they are soft, take them with the cooking water to the blender and beat until smooth.
- In a pan, sauté the onion, garlic and cabbage in oil.
- Add the pepperoni that was reserved and the contents of the blender to the pan.
- Season with salt, pepper and oregano.
- Let it cook on low heat for 20 minutes.
- Take the Italian bread, remove the lid and the core and serve the broth inside.
- Serve hot and be happy.
- Tip: this broth harmonizes with a Pinot Noir.
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