For 4 people
For 4 people
Start by carefully cleaning the tops of the bunch of carrots to remove all traces of soil, then chop them roughly, removing the stems.
Peel the potatoes and carrots, rinse them, and cut them into chunks. Slice the onion and the white part of the leek.
In a saucepan, sauté the onion with a little olive oil. Add the carrots, leek, and potatoes, stir, and cook for a few minutes.
Add the greens, stir, and when they begin to soften, pour in the broth. Season with salt and pepper, then simmer over low heat for 20 minutes.
Blend the soup and adjust the seasoning if necessary.
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