Vegetable soup with ginger

products:

1 tablespoon olive oil
1 kg mixture of vegetables (carrots, beets, leeks, turnips, etc.).
rosemary (a few sprigs)
50 ml milk
1 tablespoon fresh lemon juice
pepper to taste

preparation:
Serves: 6
Preparation: 45 minutes.

Fry chopped onion and grated ginger slice in 1.s.l. olive oil for about 5 minutes until tender.
Add vegetables and a few sprigs of chopped rosemary.
Cover the vegetables with 2 l. Of hot water, boil it, and simmer for 30 minutes.
Add 50 ml of milk and season with a little fresh lemon juice.
Blend the soup and serve with pepper and crispy bread.

Enjoy your meal!

You can avail and frozen vegetables when it is not the season.
Prepare a double dose and freeze it to have a healthy lunch available!