SPRING SOUP

When spring comes, I want to cook a dish with a smell that attract people in the household. The perfect dish for this is a spring soup that smells of dill, which I have always associated with freshness and the arrival of a new ...

Ingredients:

• 1 red onion
• 1 teaspoon of salt
• 1 teaspoon of curry powder
• 230 g fennel (1 piece)
• 670 g cauliflower (1 piece)
• 430 g broccoli (1 piece)
• 450 g of carrots
• 100 g of frozen peas
• 2 liters of vegetable stock (I used bouillon cubes without salt)
• 1 carton of coconut milk
• pepper
• dill
• sprouts to serve
• olive oil

Instructions:

1. In olive oil, fry the finely chopped onion. Add salt and curry.
2. Add carrots and fennel cut into thin slices.
3. Cut cauliflower florets and add to vegetables. Fry for a while.
4. Pour 2 liters of vegetable broth.
5. Cook for 10 minutes.
6. Add chopped broccoli and cook for 5 minutes.
7. Add peas and cook for 3 minutes.
8. Add coconut milk, stir and season with salt and pepper.
9. Serve with fresh dill and sprouts.
10. Spring soup tastes even better with homemade bread.

Tips:

If you are using broth cubes with added salt, season the soup last.