Lamb's quarters soup

To prepare a delicious and healthy soup, we start by making a fragrant mix of vegetables. In a large pan, we heat a little olive oil, where we will sauté a mix of onion, celery, carrot, parsley root, and parsnip. We chop the onion into small cubes and add it to the pan, letting it sauté over medium heat until it becomes translucent. Then, we add the celery, which we chop just as finely, and the carrot, which we can grate or dice, depending on our preferences. The parsley root and parsnip can be sliced thinly to cook evenly and release their flavor.

Once the vegetables have taken on a golden hue and have started to soften, we add water. It is important to use warm water so that we do not stop the cooking process of the vegetables. The amount of water depends on how concentrated we want our soup to be, but generally, one liter of water should be enough to achieve a hearty soup. We stir well so that the vegetables are evenly covered with water.

If we have fresh radish leaves, now is the time to add them to the pot. They will not only add extra flavor but also a vibrant color to the dish. We let the soup simmer on low heat, covered, for about 30 minutes. It is essential to check the consistency of the vegetables from time to time, ensuring they do not break down too much but become soft enough to release their flavors into the soup.

Once the soup is ready, we can season it to taste with salt, pepper, and some herbs like dill or freshly chopped parsley. Once we achieve a balanced flavor, we can serve the soup hot, garnished with a drizzle of olive oil or, if we wish, with crunchy croutons. This recipe is not only easy to prepare but also rich in nutrients, making it perfect for a comforting meal on colder days. Enjoy your meal!

 Ingredients: 1 onion, a root of celery, a few leaves of radish, a root of parsley, a cup of rice, 2-3 kg of lamb's quarters, 1 carrot, lemon juice, a root of parsnip.