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- 1 Onion large
- 3 cloves Garlic finely chopped
- 14 gram Oil for frying
- 250 gram Squash
- 265 gram Asparagus green, fresh
- 400 gram Broccoli with stems
- 800 gram Water boiling
- 10 gram Broth Beef, organic
- Salt and Pepper freshly ground, to taste
- 75 gram Baby Spinach fresh
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Start by cutting the onion into smaller pieces.
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Heat the oil in a pan.
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Sauté the onion in the oil with garlic for 3 minutes until the onions begin to take on some color and turn golden.
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Cut zucchini, asparagus, and broccoli into smaller pieces.
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Add the vegetables to the pan and let them cook until tender over medium heat. This takes about 10 minutes.
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Pour everything into a blender with boiling water, beef bouillon, and the fresh spinach.
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Blend everything until you have a creamy and smooth soup. If your blender is too small for everything, you can blend it in two batches.
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Pour the soup into a pot, place a lid on it, and let it simmer for about 5 minutes.
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Season the soup with salt and pepper. Eat it as is or add toppings of your choice, such as fried chicken and prosciutto.
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