Green Soup

  • 45 min
    Preparation time

The secret to making a good soup is cooking a combination of vegetables that go well together. So, there is always some onion included, potatoes and carrot – and everything else is a matter of will and current mood. The secret of making even better soup is to cook everything with less water, and then blend everything in a blender to get a thick mixture. That is when you stop calling it a soup and start calling it a pottage instead. In French this means “thick soup”. So, you are cooking the same thing but using a more interesting name for it.


  • 1 head of broccoli

  • 1 carrot

  • 1 parsley root

  • half of a celery root

  • 1 potato

  • olive oil

  • 1 egg yolk

  • 250 ml of the Moja Kravica Kuhinjica cooking cream

  • salt and pepper


  1. Break the broccoli head into florets, chop up other vegetables and fry them for a while in olive oil. Pour water over it, add spices and cook until the vegetables are cooked. Separately beat the egg yolk and combine it with the Moja Kravica Kuhinjica cooking cream. Take the cooking pan with soup off the stove, add cooking cream – then blend everything well in a blender.

  2. ADVICE: Specific spices for serving? In each plate add a spoon of pumpkin seed oil and chopped walnuts. Or you can play with the flavor of pecorino slices which you can make using a potato peeler.

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