Eleventh issue of our column #Zero waste in the kitchen., the column that lets you discover how to recover the parts of vegetables that are considered 'less noble' but are actually the most nutrient-rich!
This time we will deal with spring onion stalks.
Spring onion stalks
The spring onion stalks were Used for years as an ingredient in folk medicine. In fact, thanks to their characteristics, they bring a great many benefits to our bodies. Because of their high water content, they are excellent natural diuretics; they also contain sulfurates, which contribute to anti-inflammatory action.
In addition, they have an effect on blood sugar levels and therefore recommended for those with diabetes and high cholesterol.
Finally, they help the circulatory system, stimulate good mood and promote stress reduction.
Spring onion stalk soup
Ingredients:
- 400 g of spring onion stalks
- 400 g of potatoes
- 1 spring onion
- 1 piece of carrot
- 1 celery rib
- 700 g of vegetable broth
- Salt and pepper to taste
- Extra virgin olive oil q.b.
Preparation:
First peel the carrot, removing the tough strands from the celery and removing the outer skin from the spring onion.
Next, chop the vegetables in a blender and put them in a pot with a drizzle of extra virgin olive oil to sauté over medium heat.
Meanwhile, wash the spring onion stalks well, cut them into pieces and keep them aside.
Now peel the potatoes and cut them into cubes.
Add the spring onions and potatoes to the pot with the sauté and let them season a few minutes, stirring with a wooden spoon.
Add hot vegetable broth, cook on a gentle flame for about half an hour, and finally add salt and pepper to taste.
Serve at the desired temperature by accompanying the spring onion stalk soup with slices of homemade bread.
