INGREDIENTS PER 2 PEOPLE
Wild garlic leafs, 5,3 oz
Onion, 1 small
Vegetable stock cube, 1
Potato, 1 large
Celery, 1 stick
Olive oil, 2 tbsp
Grated parmigiano reggiano
Chop the vegetables roughly into pieces and put them in a large pot. Cover them up with cold water, then add salt, pepper and the stock cube. Cook for about 35 minutes, then mash the vegetables into a puree.
Add 2 tablespoons of olive oil and plenty of parmigiano reggiano. Stir well.
Enjoy this healthy and tasty soup with some fresh crunchy bread!
Thanks to: My Little Italian Kitchen