Very Green Soup

Greens are good for you! I know, your mom has repeated it hundreds of times, but it is still true.

The green color of vegetables comes from an amazing substance called chlorophyll. If there wouldn't be any chlorophyll in the world, life might disappear soon, because, by using this pigment that contains magnesium ion, plants make chemical energy from sunlight. I other words this allows plants to grow by using only sunlight, water, air and simple minerals. And the growth of plants provides us a stable source of nutrients. So value your greens and cook this simple, quick and mild soup.

Very Green Soup

Ingredients:
*potatoes
*parsley root
*broccoli
*frozen or fresh green peas
*peppermint (fresh would probably be the best, but I simply opened a peppermint tea bag)
*parsley (I had it fresh, but dried would do as well)
*salt and pepper to taste

Method:
Chop parsley root finely and peel and dice potatoes. Peel and dice the hard stalks of broccoli as well. Put it all in a pot, cover with water and add the dried peppermint. Boil until potatoes are half done. Add the peas. When the potatoes are nearly completely done add the broccoli florets and cook for 2-3 more minutes. Remove from heat, process with a blender until smooth, add salt and pepper to taste, bring back to boil and add fresh chopped parsley.