Broccoli "Montop" F1 (Green sprouting Calabrese)

* Vegetarian soup.
You will need:
Broccoli – 300 g
Potatoes – 300 g
Carrots – 100 g
Green peas (frozen or canned) – 100 g
Leek – 100 g
Vegetable oil – 50 g
Ground black pepper - optional
Salt - to taste
Spices - to taste.

Preparation:
Peel the potatoes and cut them into cubes or sticks. Separate the cabbage into inflorescences. Peel the carrots and cut into cubes or slices. Cut the leek into slices.
Place carrots and leeks in heated oil and sauté over low heat.
Place the potatoes in boiling salted water and cook until tender (15-20 minutes).
If the green peas are canned, you can add them as soon as the water boils again after adding the potatoes. If the frozen one is purchased, then it is placed 5 minutes before the potatoes are ready, if your own, then a little earlier - 7-8 minutes.
Once the potatoes are cooked, add broccoli and fried vegetables to the pan, bring to a boil, add spices.
Cover with a lid, remove from heat and let simmer for 10-15 minutes.
Grinded walnuts will give the soup an original taste. If for health reasons it is not recommended to add fried ingredients, then carrots and onions can be boiled together with potatoes without sautéing.
Important: properly prepare vegetable broth for vegetarian soup. It is cooked from potatoes, onions, carrots, cabbage, celery root, parsley and other vegetables. Vegetables cut into large pieces are poured with well-heated water and boiled under a lid over low heat for about half an hour. After turning off the heat, let it brew for 15-20 minutes, then the vegetables and herbs will give the broth their maximum taste and aroma.