Spinach, pea, and broccoli puree soup

In a pan over medium heat, heat olive oil (2–3 tbsp).

Then add dry ginger (a pinch), minced garlic (2 cloves), turmeric (a pinch), and ground pepper (a pinch).

Sauté the spices for a few minutes to release their aroma. After that, add chopped onion (1/2) and grated carrot (1).

Sauté the vegetables until the onion becomes translucent.

In a separate pot, bring 500 ml of vegetable broth or water to a boil.

Carefully add broccoli (4–5 florets) and peas (200 g) to the boiling liquid.

Cook them for 5–7 minutes until the broccoli becomes tender. Then add the sautéed carrot and onion with the spices, season with salt to taste, and continue cooking until all the vegetables are completely soft.

When the broccoli and peas are ready, add fresh spinach (1 bunch) and let it wilt slightly in the hot water.

Finally, add herbes de Provence (a pinch) for aroma.

Using a blender, thoroughly puree the soup until smooth. If necessary, add a little salt to enhance the flavor.