- 1/2 gulie
- 1/2 celery
- 1/2 parsnips
- 3-4 small carrots
- 3 tomatoes
- 3 large potatoes
- 1 bell pepper
- 2-3 tablespoons oil
- 1 small piece of leek
- 1 onion
- 2 tablespoons tomato paste
- 3 cloves of garlic
Preparation time: less than 90 minutes
HOW TO PREPARE THE VEGETABLE SOUP RECIPE:
Peel the potatoes, celery, gulia, parsnips and cut into cubes, then clean the rest of the vegetables and chop them. Put water in a pot and when it boils add the potatoes and finely chopped onion. Meanwhile in a frying pan put 2-3 tablespoons of oil over which we put the chopped carrots, leeks, gulia and parsnips and leave them to harden for a few minutes. almost boiled the two tomatoes cut in half, clean the seeds and then put them on the small grater. The juice obtained is added to the pot, and then add 2 tablespoons of tomato paste. After all the vegetables are cooked, add the spices to taste and finely chopped and at the end add the borscht and green larch.
This soup is one of my favorites because it has a lot of vegetables, it is light and it cooks quickly. Now the pope and Adrian, of course Luci asks where the meat is in it but we also make exceptions and cook without meat :).
- 3 carrots
- 1 parsley root
- 1 parsnip
- 1/4 celery
- 2 potatoes
- 150g frozen green beans
- 1 small onion
- 8-9 broccoli bouquets
- 2 tablespoons rice
- 2 tomatoes
- 2 yolks
- 300g sour cream 15% fat
- a little oil, salt
- green parsley
We clean the carrots, parsnips, parsley and celery, wash them and cut them into cubes.
Then heat them in a little oil, add 3 liters of water and let it boil. After 20 min. add the peeled, washed and diced potatoes, the washed rice, the green beans, the finely chopped and chopped onion, the sliced tomatoes.
Let it simmer for another 15 minutes and add the broccoli. Leave for another 5 minutes and turn off the heat.
Mix the yolks with the cream, add little by little the hot soup and mix. Pour the whole composition into the pot and mix.
Season with salt and serve with green parsley on top.
You do not have to use all the vegetables, you can add cauliflower, pumpkin & # 8230 what vegetables you find in season.
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Dietary vegetable soup
For two weeks I started taking sports seriously and I automatically started cooking more dietetically. It's the second time I've made this soup in these two weeks and besides the fact that it's delicious, it's very filling and healthy,
I used the following vegetables for this soup:
1 broccoli, 1 cabbage, 5 potatoes,
red and white rice (about 150 gr), lentils (about 150 gr),
4-5 carrots, 1 small dried hot pepper,
water, 2 tablespoons olive oil, salt, borscht / lemon juice
Wash the rice and lentils in some water and then leave them in a bowl with water until the vegetables are clean. Cut the potatoes into squares, slice the carrots, finely chop the cabbage and spread the broccoli in small bunches. In a large pot we put the potatoes, carrots, rice and lentils drained and passed once more through a stream of water, chopped cabbage, chopped hot peppers and cover with water. Put the pot on medium heat and cover with a lid. When the vegetables are semi-cooked, add the broccoli bunches and leave until all is well cooked. At the end, add the salt soup, add borscht or lemon juice and two tablespoons of olive oil. We serve with gusto!