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🍽️ Romanian Monk Soup

107 kcal · 30 min · 4 servings

Ingredients

• 100 g spinach
• 0.5 yellow bell pepper
• 2 tomatoes
• 2 waxy potatoes
• 1 white onion
• 1 clove garlic
• 125 g white cabbage
• 1 stalk celery
• 50 g celery root
• 1 small beetroot
• 1 carrot
• 125 ml whey
• 80 ml tomato juice
• 1 tbsp lemon juice
• 1 tbsp chopped parsley

Instructions

1. 1. Wash the spinach thoroughly and let it drain well.
2. 2. Wash the peppers, remove the inside, and cut them into thin strips.
3. 3. Make a small incision at the bottom of the tomatoes.
4. 4. Pour boiling water over the tomatoes briefly.
5. 5. Immediately plunge the tomatoes into cold water to stop the process.
6. 6. Peel the skin off the tomatoes.
7. 7. Cut the tomatoes into quarters and remove the core.
8. 8. Cut the tomato pieces into bite-sized chunks.
9. 9. Peel the potatoes.
10. 10. Cut the potatoes into cubes about 1 to 2 centimeters in size.
11. 11. Peel the onion and the garlic.
12. 12. Finely chop the onion and the garlic.
13. 13. Wash the white cabbage and let it drain.
14. 14. Cut the white cabbage into thin strips.
15. 15. Wash the celery stalks and remove tough fibers.
16. 16. Slice the celery stalks into thin rounds.
17. 17. Peel the celeriac, the carrots, and the beets.
18. 18. Cut the celeriac, the carrots, and the beets into thin strips.
19. 19. Mix the potatoes, carrots, peppers, and onions with the white cabbage, celery stalks, celeriac, and garlic.
20. 20. Pour 750 milliliters of water over the vegetables.
21. 21. Season the soup with salt and pepper.
22. 22. Cook the soup for about 20 minutes.
23. 23. Check if the potatoes are soft.
24. 24. Add the tomato pieces and the spinach to the soup.
25. 25. Pour the whey and the tomato juice into the soup.
26. 26. Adjust the seasoning of the soup with salt and lemon juice.
27. 27. Sprinkle the finished soup with parsley if desired.
28. 28. Serve the soup hot.

Nutrition per serving

• kcal: 107
• Protein: 5 g · Fett/Fat: 1 g · Carbs: 20 g