Green Vegetable Soup with Rye Bread
recipe

A delicious green vegetable soup packed with nutrients and flavor. Serve with slices of rye bread for added energy.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 1 onion
- 2 garlic cloves
- 2 carrots
- 2 potatoes
- 1 zucchini
- 150 g green beans
- 1 liter vegetable broth
- 200 g fresh spinach
- 1 tablespoon olive oil
- Salt and pepper to taste
- Slices of rye bread for serving

Instructions:

1. Peel and chop the onion, garlic, carrots, and potatoes.
2. Heat the olive oil in a pot and sauté the onion and garlic for a few minutes.
3. Add the carrots and potatoes, and cook for another 5 minutes.
4. Stir in the zucchini and green beans, mixing well.
5. Pour in the vegetable broth and simmer for about 15 minutes, until the vegetables are tender.
6. Add the fresh spinach and let the soup simmer for a few more minutes.
7. Season with salt and pepper.
8. Blend the soup until smooth if desired, and serve with rye bread.

Nutritional Information (per serving):

- Energy: 250 kcal
- Protein: 8 g
- Carbohydrates: 40 g
- Fat: 7 g
- Fiber: 10 g
- Magnesium: 70 mg

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