- Servings: 3
- Prep Time: 15m
- Cook Time: 40m
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- •10 ½ c. water
- •3 potatoes
- •1 onion
- •1 carrot
- •1 tomato
- •3 ⅛ c. cauliflower
- •½ c. green peas
- •1 bunch of greens
- •Salt to taste
Can I make this soup in winter? What kind of vegetables can I use?
The type of vegetable soup strongly depends on the season. In winter, you can cook a winter soup from available winter or frozen vegetables. MAIN VEGETABLES: carrots, onions, potatoes – almost always. GREEN VEGETABLES: cabbage, peas, peeled beans. Ground greens and fennel are an unchanging part of any soup, fresh all year round.
Give me tips for a beautiful clear broth!
IMPORTANT! Never bring the soup to a rolling boil. Only bring it to a low boil on low heat.
For a classic vegetable soup, you need lots of fresh vegetables and herbs. This is the perfect lunch for dieters, as well as a perfect baby food. Vegetable broth is the perfect base for a good soup. Surprisingly, a good vegetable soup can keep a sick person’s strength up, and it also serves as a source of vitamins and a great mood.
Prepare the vegetables for the soup. Wash everything and peel the potatoes and carrots.
Boil water and add salt to taste.
Cut onions, carrots and potatoes. Put them in the boiling water and cook for 15 minutes.
Pull apart the cauliflower into individual florets. Peel and dice the tomato and chop the dill.
Add cauliflower, peas and tomato to the soup. Boil another 15 minutes.
Season the soup with herbs, and then turn the heat off. Let it sit for 10-15 minutes before serving.