Delicious and hearty puree soup will be a great option for lunch during Lent. And caramelized onions make it even tastier!
Prepare vegetable broth. To do this, boil water, put a bunch of garni in it and cook for 40 minutes, then remove from the broth.
Put the potatoes cut into slices in the boiling broth and cook until tender. Add spinach 5 minutes before done.
Remove the soup from the heat, let it cool slightly and beat thoroughly with a blender until smooth.
Cut the onion into half rings and fry in oil until golden brown. Add honey and let simmer for another 5 minutes, stirring occasionally.
Pour puree soup into a cup, sprinkle with onions and croutons and serve. Enjoy your meal!