Broccoli and Green Pea Vegetable Soup

1. 1 Broccoli (frozen)pack 400 g ≈ $1.80 120 g
2. 2 Canned green peaspack 400 g ≈ $1.00 80 g
3. 3 Potatoes≈ $2.15 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Olive oil 8 ml
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep the vegetables: peel and finely chop the onion⁵; peel the carrot⁴ and slice into 1 cm rounds; peel the potato³ and dice into 1 cm cubes; break broccoli¹ into florets; rinse all vegetables; pour olive oil into a medium pot and heat over medium heat.

2. Sauté the onion⁵ and carrot⁴ in the oil over medium heat for 3 minutes, until the onion is translucent and fragrant.

3. Pour 450 ml of water, add the diced potatoes³, and simmer over medium heat for 10 minutes, until the potatoes are tender when pierced with a fork.

4. Add broccoli¹; simmer over medium heat for 5 minutes, until florets are soft but keep a bright green color.

5. Add green peas, salt to taste, cook over medium heat for another 2 minutes, until peas are heated through and tender.

6. Taste and adjust salt, remove from heat, serve the soup, and garnish with fresh dill⁷.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.