Vegetable soup

Name: Vegetable soup - Silvana C.
Ingredients: 1 carrot; 1 parsley root; 3 pieces of mushrooms (champignon); half an onion; half a kohlrabi; salt; parsley; pepper; one chicken cube for soup

Soups - Vegetable soup by Silvana C. - Recipia

During exam periods, when I wanted something warm and easy to make for two people, I prepared this vegetable soup with kohlrabi and champignon mushrooms. It’s a simple recipe with few ingredients and no complicated steps. The vegetables are boiled directly in the same pot, and at the end, the soup is served with sour cream and chopped parsley. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Not specified; the soup is boiled until the vegetables are cooked Servings: 2 Difficulty: Easy Recipe Type: Vegetable Soup Ingredients 1 carrot 1 parsley root 3 champignon mushrooms 1/2 onion 1/2 kohlrabi 1 chicken bouillon cube Salt, to taste Pepper, to taste Fresh parsley, for serving Sour cream, for serving Water, quantity not specified in the original recipe The carrot, parsley root, onion, kohlrabi, and mushrooms should be peeled before use and cut into pieces. No specific size is indicated, so you can cut them to your preference, ensuring that the pieces are close enough in size to cook evenly. Preparation Method 1. Peel the carrot, parsley root, onion, and kohlrabi. Also, clean the champignon mushrooms, then cut all the vegetables into pieces. 2. Pour water into a pot and place it on the heat. 3. Add the onion, carrot, and parsley root. Add the chicken bouillon cube, then season with salt and pepper. 4. Let the vegetables boil a bit before adding the kohlrabi and mushrooms. These should be added after the first boiling interval, according to the original recipe. 5. Continue boiling until the vegetables are cooked. Pay special attention to the carrot and kohlrabi, as they may need more time than the mushrooms. 6. Taste the soup and adjust the salt or pepper if necessary. Keep in mind that the bouillon cube can also be salty. 7. Serve the soup hot, with sour cream and chopped fresh parsley. Why I Make This Recipe Often It’s a suitable soup for a small meal when I don’t want to prepare a large quantity of food. The two servings come from just a few vegetables, and all the ingredients are cooked in the same pot. The kohlrabi and mushrooms add a twist to the usual vegetable soup without needing a long list of ingredients. The recipe is also useful when I have small amounts of vegetables on hand. Half an onion and half a kohlrabi are enough for this portion, and the soup can be served simply or with a bit of sour cream. There’s no need to prepare the vegetables separately or use complicated techniques. Tips and Variations Tips Cut the vegetables into similarly sized pieces so they cook relatively evenly. If some are much larger than others, they will remain hard while the smaller pieces will be fully cooked. The onion, carrot, and parsley root are added first, while the kohlrabi and mushrooms are added after the soup starts boiling a bit. This order helps the vegetables cook in stages. Add salt carefully, especially if using a chicken bouillon cube. It’s best to taste towards the end and only add more if necessary. The parsley for serving should be added after the soup is ready. Chop it and sprinkle it directly into the bowl or over the pot taken off the heat. The amount of water is not mentioned in the original recipe. Add enough water to cover the vegetables and achieve the desired consistency, without trying to adhere to an unspecified measurement. Substitutions If you don’t have parsley root, the original recipe doesn’t provide a suggested substitute. To keep the flavor as close as possible, use the ingredient when available. The chicken bouillon cube is part of the original recipe. If you don’t use it, the final taste and salt level will change, and the recipe won’t be exactly the same. Sour cream is mentioned for serving, but the amount is not specified. You can add it directly to the bowl, depending on how much you want. Variations For this recipe, you can use larger or smaller pieces of vegetables, but the steps remain the same. If you prefer a soup with more visible vegetables, cut them into larger pieces. For an easier-to-eat texture, use smaller pieces. You can serve the soup with or without sour cream. The version with sour cream is the one mentioned in the original recipe, and the chopped parsley is added at the end. If cooking for more people, the quantities can be increased proportionally, but the basic recipe is calculated for two servings. The original source does not specify exact quantities for water and sour cream, so these should be adjusted according to the desired amount of soup and taste. Serving Ideas Serve the soup hot, with a spoonful of sour cream in each bowl and a bit of chopped parsley on top. The sour cream can be placed directly over the soup or added separately, allowing each person to choose their amount. The soup can be served immediately after the vegetables are cooked. Since the portion is small, it’s especially suitable for a simple lunch or dinner for two people. Frequently Asked Questions 1. How many people does this vegetable soup serve? The recipe is designed for two people. The quantity is small because it was specifically prepared for two servings. 2. When are the kohlrabi and mushrooms added? The kohlrabi and mushrooms are added after the onion, carrot, and parsley root have boiled a bit. Then all the vegetables are left to boil until they are done. 3. Is sour cream mandatory? It is not specified as an ingredient used during boiling, but as an element for serving. The soup can be served with sour cream, as described in the recipe, and the amount is chosen according to taste. 4. How much water should be added? The original recipe does not specify an exact amount of water. Use enough water to boil the vegetables and achieve the desired amount of soup. 5. How do I know when the soup is ready? The soup is ready when the vegetables are cooked. The carrot and kohlrabi are the most useful to check, as their texture indicates if they need more time. A fixed boiling time is not indicated. Nutritional Values The values below are estimates and refer to one serving, calculated from the mentioned vegetables and the bouillon cube, without a precise amount of sour cream and without including an exact amount of water. Calories: approximately 70-100 kcal Protein: approximately 2-4 g Carbohydrates: approximately 12-18 g Fats: approximately 1-3 g Fiber: approximately 4-6 g Values may change depending on the size of the vegetables, the type of bouillon cube, and the amount of sour cream added at serving. The sour cream especially increases the calorie and fat intake, and the bouillon cube can add more salt. Storage and Reheating If there’s leftover soup, store it in the refrigerator in a covered container. The original recipe does not specify a storage duration, so it’s best consumed soon, not left for several days. Reheat only the amount you plan to serve. Sour cream and parsley can be added after reheating, directly in the bowl. This way, the soup is served in the same form as when freshly prepared.

Vegetable soup

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