Put the goose and some of the olive oil in a cold pot.
Pot
2
Layer the onion, carrot, potatoes, leek and zucchini, cut into large cubes, over the goose, and top them with the coriander seeds, a little of the garlic and the tomatoes.
KnifeCutting board
3
Fry for a long time. Stir all the vegetables together, add salt and the stock up to the level of the vegetables, and cover.
Stove
4
Once it boils, lift the lid and keep cooking so the soup thickens.
Stove
5
Grind together the parsley, a little salt and the rest of the garlic.
Food processor
6
Add the rest of the olive oil, the thyme and the slice of bread, and grind well.
Food processor
7
Turn off the heat, add a drop of the vinegar and serve with a dollop of the parsley mixture.
366calories
11 gprotein
50 gcarbs
13 gfat
● protein 12%● carbs 55%● fat 32%
Per serving (724 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
