Vegetable soup

Name: Vegetable soup - Lelia C.
Ingredients: 1 red bell pepper; 1 green bell pepper; 1 small potato; 1 small onion; 1 carrot; 1 tomato; 2 florets of cauliflower or a few leaves of cabbage; 1 tablespoon of rice; 1 tablespoon of red lentils; 1 teaspoon of fine bulgur (very finely ground); 3 tablespoons of oil; salt; pepper; 1/2 teaspoon of dried mint; 1.5 liters of water. I also added: grated celery; green beans; diced zucchini.

Soups - Vegetable soup by Lelia C. - Recipia

When I don't have a clear meal plan, this soup is one of the simplest solutions. It's made from common vegetables and is blended at the end, making it easy to serve even to those who aren't too keen on the vegetables in their bowl. The recipe is flexible: you can also use pre-prepared vegetables from the freezer, and the ingredients can be adapted based on what you have at home. Quick Info Total time: the recipe doesn't specify an exact time; it cooks quickly until the vegetables are tender Preparation time: not specified Cooking time: until the vegetables are tender Servings: not specified; the quantity is for approximately 1.5 liters of soup Difficulty: easy Recipe type: creamy vegetable soup with rice, red lentils, and bulgur Ingredients 1 red bell pepper 1 green bell pepper 1 small potato 1 small onion 1 carrot 1 tomato 2 florets of cauliflower or a few cabbage leaves 1 tablespoon of rice 1 tablespoon of red lentils 1 teaspoon of fine bulgur 3 tablespoons of oil salt, to taste pepper, to taste 1/2 teaspoon of dried mint 1.5 liters of water Additional vegetables that can be added, depending on what you have on hand: grated celery green beans diced zucchini For serving: lemon croutons chili flakes Preparation steps 1. Prepare the vegetables Wash the vegetables and peel them where necessary. For the sautéed version, finely chop the onion, bell peppers, potato, tomato, and cauliflower. Grate the carrot. If adding celery, green beans, or zucchini, prepare them at the same time. The pieces don't need to be perfectly uniform, as the soup will be blended at the end. 2. Sauté the onion and carrot Put the oil in a pot and add the chopped onion and grated carrot. Sauté them until they start to soften. 3. Add the remaining vegetables Add the bell peppers, potato, tomato, and cauliflower one by one. Also add the other vegetables if using celery, green beans, or zucchini. Stir and let the vegetables sauté together for a bit. 4. Add the rice, lentils, and bulgur Add the rice, red lentils, and fine bulgur. Stir and let the mixture cook a little longer to combine with the vegetables and oil. 5. Boil the soup Pour in the 1.5 liters of warm water. Add salt, pepper, and dried mint, then let the soup boil until the vegetables are soft and the rice, lentils, and bulgur are cooked. It's not advisable to rely on a fixed time, as the vegetables can be cut into different sizes. Check the potato and carrot; when they are soft, the soup can be blended. 6. Blend the soup Once all the ingredients are cooked, take the soup off the heat and blend it with an immersion blender until you achieve a smooth consistency. Serve the soup warm, with a squeeze of lemon, croutons, and chili flakes sprinkled on top. Faster version To shorten the preparation time, all the ingredients can be put directly into the pot together. In this case, there's no need to chop the vegetables very finely or sauté them beforehand. Put the vegetables, rice, red lentils, bulgur, salt, pepper, mint, oil, and water into a pot. Boil until the vegetables are soft, then blend the soup. This is the version I use most often because it's quicker and requires less preparation. Why I make this recipe often I love that this soup uses simple vegetables and can be adjusted without affecting the basic idea of the dish. The rice, red lentils, and bulgur give it some substance, while the blended vegetables make the soup easy to eat. It's also useful for times when I want to use up leftover vegetables in the fridge. For winter, I prepare a mix of fresh vegetables, chop them finely, divide them into bags, and freeze them. When I need a quick meal, I use a bag of vegetables, add the other ingredients, and blend the soup at the end. Tips For the version with vegetables boiled directly, use warm water as indicated in the recipe. The ingredients will cook more evenly, and the preparation will be quicker. The bulgur should be fine, very small. In this form, it cooks more easily and integrates well into the blended soup. If you want a smoother soup, blend for a longer time. If you prefer to have some texture from the vegetables, stop blending earlier. Salt and pepper can be adjusted to taste, but it's better to start with a moderate amount and adjust the soup after the ingredients have cooked. Before serving, let the soup cool slightly if using a blender. Fill the blender container only as much as is safe for the device. Substitutions Cauliflower can be replaced with a few cabbage leaves, as mentioned in the basic recipe. If you don't have both types of bell peppers, you can use just one, depending on what you have available. Grated celery, green beans, and zucchini are not part of the basic list but can be added without any issues. They are mentioned as additional vegetables used in this soup. Variations The most important variation is the cooking method. The vegetables can be sautéed first in oil along with the carrot and onion, or they can all be boiled together from the start. For a simpler soup, you can use only the vegetables from the main list, without celery, green beans, or zucchini. If you prefer a fresher taste, add lemon only to the bowl, not to the pot. This way, each person can adjust the soup to their liking. Serving ideas The soup is served warm, with lemon, croutons, and chili flakes on top. The croutons add a contrast in texture, while the lemon balances the flavors of the vegetables and mint. For a simple serving, just a little lemon is enough. The chili flakes are added separately, especially if the soup is also prepared for people who don’t eat spicy food. Frequently asked questions Can I make the soup without sautéing the vegetables? Yes. This is actually the quicker version of the recipe. Just put all the ingredients to boil together and blend the soup after the vegetables are soft. Is it necessary to chop the vegetables very finely? No, if you choose the version where all the ingredients boil directly. For the sautéing method, the vegetables are chopped finely to cook faster and more evenly. Can I use frozen vegetables? Yes. You can prepare a mix of finely chopped fresh vegetables in advance, divided into bags, and stored in the freezer. This can be put directly into the pot for quicker preparation. What can I substitute for cauliflower? Cauliflower can be replaced with a few cabbage leaves. Additionally, grated celery, green beans, or diced zucchini can be added, as mentioned in the recipe. When is the soup ready for blending? The soup is ready to be blended when the vegetables have softened. The potato and carrot are the easiest to check; if they are soft, usually the rest of the vegetables are cooked as well. Nutritional values The values are estimates and can vary depending on the size of the vegetables, the exact amount of oil, and the number of servings. For the entire quantity of soup, the estimate is approximately: 650–750 kcal 100–120 g carbohydrates 15–20 g protein 35–45 g fat If the soup is divided into 4 servings, one serving would have approximately: 160–190 kcal 25–30 g carbohydrates 4–5 g protein 9–11 g fat Most of the fat comes from the 3 tablespoons of oil. The rice, red lentils, and bulgur contribute to the carbohydrate and protein content, while the vegetables provide fiber and micronutrients. The croutons added at serving are not included in this estimate. Storage and reheating Store the cooled soup in a closed container in the refrigerator and consume it within the next 2–3 days. Since it contains rice, lentils, and bulgur, it may thicken after cooling. When reheating, stir well and, if necessary, add a little water to return to the desired consistency. Reheat only the amount you plan to serve. Lemon, croutons, and chili flakes are added to the bowl, not to the container in which you store the soup.

Vegetable soup

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