Zucchini soup with chard

Name: Zucchini soup with chard - Laura K.
Ingredients: 1 bunch of green onions; 1 carrot; 3 zucchinis; 1 bunch of chard; 1 celery root; 1 parsnip; 1 bell pepper; 500 ml borscht; pasta; 1 bunch of lovage; 1 egg; salt; pepper; oil

Soups - Zucchini soup with chard by Laura K. - Recipia

Zucchini Soup with Swiss Chard In spring, the first tender vegetables and greens start to appear. I like to take advantage of them and make light soups. This time, I used Swiss chard and zucchini, adding what I had on hand – green onion, carrot, bell pepper, a little celery, and parsnip. I finished with an egg and fresh lovage. It’s the kind of soup I make especially when I feel the need for something light and tangy. Quick Info Total time: about 40-45 minutes Preparation time: 15 minutes Cooking time: 25-30 minutes Servings: 4-5 Difficulty: easy Recipe type: spring soup, vegetarian (except for the egg) Ingredients 1 bunch green onion 1 medium carrot 3 medium zucchini 1 bunch Swiss chard 1 small celery (or a suitable piece) 1 small parsnip 1 bell pepper 500 ml borscht Pasta (1-2 handfuls, any short type) 1 bunch lovage 1 egg Salt Pepper Oil (1-2 tablespoons, for sautéing) Preparation Method 1. Chop the green onion and bell pepper. Grate the carrot, celery, and parsnip. 2. In a pot, heat the oil, add the prepared vegetables (onion, pepper, carrot, celery, parsnip). Sauté over medium heat for 2-3 minutes, just until they soften slightly, without burning. 3. Add enough water to cover the vegetables (about 1.5 liters). Let it boil for 15 minutes until the vegetables are partially cooked. 4. Meanwhile, cut the zucchini into cubes and slice the Swiss chard thinly. 5. Once the vegetables in the pot are nearly cooked, add the zucchini, Swiss chard, pasta, and add water if needed, so it covers the vegetables. 6. Boil for another 8-10 minutes, until the zucchini are almost done and the pasta is cooked al dente. 7. Heat the borscht separately until it boils. 8. When the zucchini are cooked, pour the hot borscht over the soup. 9. Beat the egg with a fork. Pour it in a thin stream into the pot, stirring gently to form strands. 10. Adjust the taste with salt and pepper, according to preference. 11. Turn off the heat and immediately add the coarsely chopped lovage. 12. Let the soup sit for 5 minutes with the lid on, then serve. Why I Make This Recipe Often I prepare it in spring when I find fresh Swiss chard. I like that it’s quick to make, uses simple vegetables, and isn’t heavy. The borscht adds a tangy flavor, and the lovage adds that specific aroma I look for in vegetable soups. It’s good both warm and cold, so I can keep it for a few days and eat it when I need something quick. Tips and Variations Tips - Don’t let the vegetables sauté too long. - The borscht should be boiling when you add it, so it doesn’t stop the cooking in the pot. - Zucchini cooks quickly, so don’t add it at the beginning. - Lovage is only added at the end, not earlier. Substitutions - You can use dried onion instead of green onion if you don’t have it. - The pasta can be omitted or replaced with rice, if you prefer. - The bell pepper can be replaced with sweet bell peppers, red or yellow. Variations - If you don’t have Swiss chard, you can use spinach, but the taste will be slightly different. - If you want a fasting soup, leave out the egg and use only vegetables. Serving Ideas It can be served both warm and cold. In our house, we prefer it with hot peppers or fresh bread, sometimes with yogurt on the side for those who want. A little sour cream can also be added at serving. Frequently Asked Questions Can I use another type of green if I don’t have Swiss chard? Yes, you can use spinach, lamb's quarters, or red chard. They won’t give exactly the same taste, but the soup will still be slightly tangy and fresh. What kind of pasta works in this recipe? I use short pasta (shells, letters, stars), about a handful, but any small shape works. If you don’t want pasta, you can add a little rice or omit it completely. Can it be made without the egg? Yes. If you don’t want the egg or want a fasting soup, skip this step. The texture will be slightly different, but the soup remains good. If I don’t have borscht, what can I use? In the absence of borscht, you can sour with lemon juice or vinegar. Add a little at a time until you reach the desired taste. Nutritional Values Estimation for one serving (simple soup with egg, vegetables, pasta): Calories: 100-120 kcal Carbohydrates: 16-18 g Proteins: 4-5 g Fats: 3-4 g These values are approximate and may vary depending on the amount of oil used and the type of pasta. Storage and Reheating Zucchini soup with Swiss chard stores well in the refrigerator for 2-3 days in a closed container. If it has pasta, they may absorb the liquid and become soft. It can be reheated over low heat or in the microwave. If you know you want to keep it longer, you can cook the pasta separately and add it at serving. Freezing is not recommended; it doesn’t turn out the same after thawing.

Zucchini soup with chard

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