Soy Milk Salad Soup

Salad soup with soy milk: a tasty, easy-to-make recipe full of freshness

Salad soup is a traditional dish, often associated with warm seasons and family gatherings. This simple and quick recipe for salad soup with soy milk is perfect for those who wish to enjoy a healthy, meat-free dish that is full of flavor and aroma. Preparing this soup will delight your senses and bring a touch of joy to your table.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Number of servings: 4

Ingredients:
- 1-2 pieces of fresh green lettuce (approximately 300-400 g)
- 1 head of garlic (approximately 6-8 cloves)
- 2-3 tablespoons of olive oil
- 2-2.5 liters of water
- 1 tablespoon of salt (or to taste)
- 1 tablespoon of Delikat (or another preferred seasoning)
- 300 ml of soy milk
- 1 teaspoon of lemon salt or borscht, to add a touch of acidity

Preparation:
1. Start by peeling the garlic. Use a knife to remove the skins of the cloves and then crush them with a mortar or the side of a knife until you obtain a fine paste. This technique will release the intense flavors of the garlic, adding a deep taste to the soup.

2. In a large pot, add the olive oil and heat it over medium heat. When the oil is warm, add the crushed garlic and sauté for 1-2 minutes, being careful not to burn it to prevent bitterness. Stir constantly to achieve an evenly distributed aroma.

3. Wash the green lettuce well under running water, then finely chop it. Add the lettuce to the pot, stirring to combine it with the sautéed garlic. Allow the lettuce to soften slightly in the aromatic oil for 2-3 minutes, stirring constantly to avoid sticking.

4. After the lettuce has lightly sautéed, pour the water into the pot, add the salt and Delikat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. This time will allow the lettuce to release its flavors into the soup.

5. After 10 minutes of boiling, remove the pot from the heat. Now is the time to add the lemon salt or borscht to give a note of freshness to the soup. Then, pour in the soy milk, stirring gently. The soy milk will add a creamy texture and a delicate taste, perfect for complementing the flavors of the soup.

6. Let the soup sit for a few minutes for the flavors to combine. Taste and adjust the seasonings if necessary.

Serving:
The salad soup with soy milk is served hot, alongside a portion of steaming polenta. Polenta is a traditional accompaniment that perfectly matches the light texture of the soup. If you want to add extra flavor, you can sprinkle feta cheese or telemea on top of the soup, providing a pleasant contrast.

Practical tips:
- Choose fresh, crunchy green lettuce for a delicious soup. Romaine or iceberg lettuce are excellent options.
- Olive oil adds a sophisticated taste, but you can also use other types of oil, such as sunflower oil, if you prefer.
- If you want a heartier version of the soup, add diced potatoes or carrots that will cook quickly alongside the lettuce.
- Substitute soy milk with almond or rice milk to experiment with new flavors.

Nutritional benefits:
Salad soup is an excellent source of vitamins and minerals, being high in fiber. Green lettuce is rich in vitamin A, vitamin C, and potassium, contributing to a healthy diet. Soy milk, instead of cream, offers a lighter and healthier alternative, being a good source of plant-based protein.

Frequently asked questions:
- Can I use other types of lettuce?
Certainly! Experiment with different types of lettuce, such as arugula or spinach, for a unique taste.
- Can the soup be frozen?
Salad soup is not recommended to be frozen, as the lettuce loses its crunchy texture, but you can keep it in the fridge for 2-3 days.

This dish is not just a simple meal, but a culinary experience that celebrates the freshness of ingredients. Salad soup with soy milk is a wonderful choice for quick lunches, light dinners, or even for a festive family meal. Enjoy every spoonful and savor its delightful flavors! Bon appétit!

 Ingredients: 1-2 pieces of fresh green salad, 1 garlic clove, a pinch of salt, delicat 1 tablespoon, 300 ml of soy milk, a little lemon salt or sour borscht, a little olive oil 2-3 tablespoons

 Tags:  green salad soy milk