Everyday Vegetable Soup

This soup with collard greens and baby spinach can be made with any combination of fresh or frozen vegetables.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  onion, chopped
• 2  garlic cloves, chopped
• 1  tablespoon olive oil
• 80  g button mushrooms, thinly sliced
• 150  g cauliflower, torn into small florets
• 1  carrot, sliced (100 g)
• 150  g zucchini, cut into small cubes
• 50  g  collard greens, cleaned, torn
• 50 -60  g  Baby Spinach
• 800  ml water
• 1  vegetable bouillon cube
• 2 -3  tablespoons  grated parmesan cheese, for sprinkling

Directions

1. Sauté onions and garlic in olive oil for 3-4 minutes.
2. Add the sliced button mushrooms, stir, and sauté for 1-2 minutes.
3. Add vegetables, water and vegetable cube, stir, and bring the soup to a boil. Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender.
4. Serve sprinkled with a lot of Parmesan cheese.