Ingredients:

• 1 large lettuce
• 2 medium onions
• 3 zucchini
• 1 leek garlic
• 1 garlic clove
• Salt, olive oil and water to taste
• 2 eggs

Preparation:

Prepare the vegetables: cut the onions, zucchini, leek garlic and garlic and place them in a pot with water. Add salt to taste and bring to a boil.
Cook the eggs.
Cut half of the lettuce into large pieces. When the vegetables are about to boil, add the onion, bring to a boil and mash well.
Cut the rest of the lettuce into julienne strips.
With the heat off, add a tablespoon of olive oil and the rest of the lettuce to the soup. Mix well.
Chop the boiled eggs.
Serve the soup and garnish with the chopped eggs.