Green salad soup

Green salad soup is a traditional dish that brings a touch of freshness and vitality to every bowl. This simple and quick recipe is perfect for warm spring or summer days when seasonal vegetables are at their peak. By combining the delicate flavors of salad with sautéed garlic and creamy sour cream, we create a refreshing and nourishing soup, ideal for a light lunch or a quick dinner. Let's embark on a culinary journey to discover how we can prepare this delicacy!

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 4

Ingredients:
- 1 green salad (approximately 300-400 grams)
- 500 grams of natural yogurt
- 4 tablespoons of extra virgin olive oil
- 1 can of 170 grams sour cream (preferably Nestlé for a creamy texture)
- 3 tablespoons of flour
- 4 cloves of garlic
- A bunch of fresh dill, finely chopped
- A bunch of fresh lovage, finely chopped
- Salt to taste
- 1 cup of water (approximately 250 ml)

Ingredient preparation:
Before starting to cook, ensure you have all the ingredients at hand. Choose a fresh green salad with tender leaves, free from spots or damage. The garlic should be firm and have smooth skin. Use natural yogurt, preferably without additives, and the sour cream should be creamy and well homogenized.

Step by step for green salad soup:

1. Preparing the garlic: Peel the 4 cloves of garlic and chop them finely. This step is essential as the garlic will add a deep flavor and unmistakable taste to the dish. If you want a stronger flavor, you can crush them with a knife.

2. Sautéing the garlic: In a medium pot, heat the 4 tablespoons of olive oil over medium heat. Add the chopped garlic and sauté until golden, being careful not to burn it, as burnt garlic can become bitter. This step takes about 2-3 minutes.

3. Preparing the soup base: In a separate bowl, mix the natural yogurt, water, and flour. Use a whisk or a fork to avoid lumps. Once the mixture is smooth, add it to the pot with the sautéed garlic. This will form the creamy base of the soup.

4. Seasoning the soup: Add salt to taste and stir continuously to prevent lumps from forming. Let the mixture simmer on low heat for about 5-10 minutes, stirring occasionally.

5. Adding the salad: When the soup base begins to boil, chop the green salad into thin strips and add it to the pot. Stir well and let it simmer for another 5-7 minutes. The green salad will soften while still maintaining a slightly crunchy texture.

6. Bringing in the final flavors: Once the salad is cooked, add the chopped dill and lovage. These herbs will bring an extra freshness and flavor to the soup. Stir well and let it cook for another 2-3 minutes.

7. Finishing the soup: Finally, turn off the heat and add the sour cream, stirring to incorporate it evenly. This step will give the soup a velvety consistency and rich flavor.

8. Serving: The green salad soup is served hot, possibly with a slice of lemon on the side to add a touch of acidity. A great combination can be with crispy croutons or fresh bread to complete the meal.

Useful tips:
- If you prefer a more tangy soup, add a tablespoon of balsamic vinegar or lemon juice when adding the sour cream.
- You can experiment with other vegetables, such as spinach or nettles, to bring interesting variations.
- For an extra protein boost, add cubes of boiled chicken or leftover beef from other dishes.

Nutritional information:
Green salad soup is an excellent choice for those looking to stay healthy. Yogurt provides beneficial probiotics for digestion, and green salad is rich in essential vitamins and minerals. This recipe is low in calories, having approximately 180-200 calories per serving, making it ideal for a balanced diet.

Frequently asked questions:
- Can I use Greek yogurt instead of natural yogurt?
Yes, Greek yogurt will provide a creamier texture, but make sure to dilute it well with water.
- How can I store the soup?
The soup keeps well in the refrigerator for 2-3 days. Reheat it over low heat, adding a bit of water if necessary.
- Can I use canned green salad?
It is recommended to use fresh green salad, as canned salad can change the texture of the soup and will not provide the same flavor.

Green salad soup is a simple recipe but with a big impact on taste and health. Not only is it easy to prepare, but it also brings a touch of freshness to everyday meals. Whether you enjoy it with family or serve it to guests, this dish will surely leave a pleasant impression. Enjoy your meal!

 Ingredients: We need: -a green salad -500 grams of natural yogurt -4 tablespoons of olive oil -1 can of 170 grams of Nestle sour cream -3 tablespoons of flour -4 cloves of garlic -dill -lovage -salt