Recipe: Tasty Vegetable Soup step by step with pictures | Handy.Recipes

Tasty Vegetable Soup

Cooked Vegetable Soup

Nutritional Value

It turns out delicious, and despite the absence of meat or even oil, a hearty and filling soup. Perfect for a fasting or vegetarian meal.

Author of the recipe

Ingredients for Vegetable Soup "delicious":

  • White Cabbage / Cabbage - 1/4 fork
  • Beans (boiled) - 1 glass
  • Potatoes - 4...5 pcs
  • Tomato - 2...3 pcs
  • Zucchini (small, young, or zucchini) - 1/2 Piece
  • Greens (Preferably fresh, but can be dried)
  • Ginger (small piece)
  • Spices (salt, freshly ground pepper, coriander to taste)
  • Water
  • Onion (small) - 1 pc
  • Garlic - 2...3 clove
  • Carrots - 1 pc

How to cook vegetable soup "delicious" step by step with photos

Main Products. Don't be intimidated by the quantity presented, I had twice the amount of products. Rinse and peel the vegetables. Cut the cabbage into small pieces. I have already prepared the tomatoes and ginger for blending, so. е. The tomatoes are sliced and the ginger is finely chopped.

Pour cold water over the cabbage, just the level of the cabbage. Bring to the boil.

After boiling, boil the cabbage until it is half-ready, add sliced carrots. If the cabbage is young, add carrots immediately after boiling water. Keep the heat on throughout the cooking time of the soup.

Cook the soup for 5 minutes, then add the coarsely sliced potatoes. Do not add water.

Cook until the potatoes are half cooked. As the cabbage will shrink in size, the water should be enough, if not add a little boiling water. The vegetables must not swim, the broth must remain at the level of the vegetables. Season with salt. Add chopped onion, finely chopped garlic, and herbs to taste. I have chopped herbs in a blender - basil, bay and celery.

Then add the beans, diced young zucchini (I have zucchini), pureed tomatoes and ginger with a blender. If you prefer, you can leave the tomatoes in pieces without pureeing them, and then finely chop the ginger. Add freshly ground black pepper (I am not greedy with spices). Other spices to taste - I add coriander. Those who like spicy can add chili pepper.

Stir everything. Now adjust the amount of water to your liking, but the soup should be thick. I haven't added water at all from the beginning, but it depends on the vegetables too. Cook the soup until the potatoes are fully cooked. Adjust salt and spices, turn off the heat. Let the soup infuse for about 30 minutes, and you can serve it. (I had a big pot, but young vegetables, it took about 45 minutes to make the soup)

Nutritional Value:

Whole Dish:
1733.4 Calories
88.6 g
7.1 g
324 g
58.4 Calories
3 g
0.2 g
10.9 g

Garlic, Tomato, Potatoes, Greens, Onions, Ginger, Spices, Zucchini, Carrots, Water, Cabbage, Beans, Soups, Vegetable Soup, Hot Soups

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