Green bean soup (vegan)

Green bean soup for fasting – a healthy choice, full of vitamins and with a unique taste, perfect for warm summer days or family meals. This simple and delicious recipe is a wonderful opportunity to enjoy fresh vegetables and benefit from the nutritional advantages of green beans.

Green bean soup has a long history, being a popular recipe in many cultures, often prepared during fasting days. It is a versatile soup that can be enjoyed both hot and cold, offering an explosion of flavors and textures that delight the taste buds.

Necessary ingredients (for 6 servings):
- 1 kg of green beans
- 2 bunches of carrots
- 2 bunches of green onions
- 100 g of celery root
- 1 parsley root
- 1 bunch of parsley, dill or lovage leaves (to taste)
- 1 liter of borscht (preferably boiled and cooled)
- Salt, to taste
- Pepper, to taste

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Step-by-step preparation:

1. Preparing the ingredients: Start by cleaning all the vegetables. Cut the green beans into pieces of about 4-5 cm. You can slice the carrots into rounds or cubes, depending on your preference. Chop the green onions finely, and dice the celery and parsley root into small cubes. Make sure you have all the ingredients ready so you can cook efficiently.

2. Boiling the vegetables: In a large pot, add about 2 liters of water and put it on medium heat. Add a teaspoon of salt (this will help enhance the flavors of the vegetables). Once the water starts to boil, add the prepared vegetables. Let them boil for 15-20 minutes until they become slightly soft.

3. Adding the green beans: After the vegetables have begun to soften, add the broken green beans. Continue to cook for 10-15 minutes until the beans become tender but not mushy. It is important to keep the beans crunchy to achieve a pleasant texture in the soup.

4. The borscht: While the vegetables are boiling, prepare the borscht. It is recommended to boil it separately to remove excess acidity. Once ready, add it to the pot with the vegetables and green beans. Let the soup boil for a few more minutes, about 5-7 minutes.

5. Finalizing the soup: After adding the borscht, turn off the heat and add the chopped greens (parsley, dill, or lovage) to add freshness to the soup. Taste and adjust with salt and pepper to your liking.

Serving: Green bean soup can be enjoyed both hot and cold. On warm summer days, a delicious option is to serve it cold, alongside cold polenta, a traditional dish that perfectly complements this soup.

Practical tips:
- If you want a heartier soup, you can add diced potatoes during boiling.
- You can experiment with other herbs depending on the season and preferences – lovage will add a special aromatic note.
- If you have it on hand, a splash of lemon juice before serving provides a pleasant contrast to the sweetness of the vegetables.

Nutritional benefits: This green bean soup is not only delicious but also extremely healthy. Green beans are rich in fiber, vitamins A, C, and K, as well as minerals like iron and magnesium. It is an excellent choice for a light and nutritious meal, perfect for vegetarians and beyond.

Frequently asked questions:
- Can green bean soup be frozen? Yes, you can freeze the soup, but it is recommended not to add the borscht before freezing. Add it when defrosting the soup.
- Can I use store-bought borscht? Of course, but it's good to check the ingredients to ensure it doesn't contain additives or preservatives.
- What is the best accompaniment for green bean soup? Polenta or fresh bread are excellent options that complement this soup.

I hope this fasting green bean soup recipe becomes one of your favorites! Enjoy every spoonful and savor the freshness and healthiness of the vegetables!