- In a large saucepan, heat the water on a medium-high temperature.
- Bring to the boil and add all the vegetables, a pinch of salt and cook for 9 minutes.
When it’s finished you have 2 options:
Option 1: Drain and season the vegetables with olive oil and eat them and the broth seperately.
Option 2: Eat the soup with the vegetables like Minestrone soup.
FOR 1 SERVING
100 g julienned onion
80 g julienned celery
80 g julienned artichoke
2 small bunches of finely chopped parsley
600 ml water
a pinch of salt