Light summer vegetable soup - a recipe that embraces all the flavors of the warm season! On hot summer days, there is nothing more comforting and refreshing than a fresh soup, full of vitamins and energy. This recipe is a perfect combination of vegetables that will not only brighten your day but also add a splash of color to your plate. Whether you prepare it for a family meal or a gathering with friends, this soup will surely be appreciated by everyone.
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Total time: 60 minutes
Number of servings: 6
Ingredients:
- 4 medium carrots
- 2 parsley roots
- 1 large onion
- 1 ripe tomato
- 1 small bell pepper
- 1/2 kohlrabi
- 200 g green peas (fresh or frozen)
- 200 g green beans (chopped)
- 3 medium potatoes
- 1/3 fresh cabbage (finely chopped)
- a handful of cauliflower (optional)
- 2-3 celery leaves
- 2-3 tablespoons of olive oil
- salt and pepper to taste
- fresh parsley for garnish
- juice from pickled hot peppers, lemon, vinegar, or borscht, to taste
Making the soup starts with a wise choice of ingredients. Ensure that the vegetables are fresh and in season, as they will make a difference in the final taste of the soup. Choose colorful vegetables that will bring not only flavor but also an appealing look.
Step 1: Prepare the vegetables
Peel all the vegetables. Cut the carrots, parsley, onion, tomato, bell pepper, and kohlrabi into cubes or slices, according to your preference. The potatoes can be cut into medium cubes, and the cabbage should be finely chopped. The cauliflower can be broken into small florets.
Step 2: Sauté the vegetables
In a large pot, add the 2-3 tablespoons of olive oil and heat over medium heat. Add the carrots and sauté for 3-4 minutes until they become slightly soft and release their aroma. This is the key to bringing a deep flavor to your soup. Follow with the onion and bell pepper, sautéing until translucent.
Step 3: Boil the soup
Add the 4 liters of water to the pot. Cover and let it boil for 5 minutes. Then, add all the other chopped vegetables, including the peas, green beans, potatoes, cabbage, and cauliflower. Season with salt and pepper, stirring gently. Cover again and let it simmer over medium heat for about 30-40 minutes, or until the vegetables are cooked and have a pleasant texture.
Step 4: Final seasoning
Once the soup has boiled, it's time to add a splash of acidity. You can use lemon juice, vinegar, or borscht, depending on your preference. This step will highlight the flavors of the vegetables and add a fresh taste. If you like spicier soups, feel free to add some juice from pickled hot peppers.
Step 5: Serving
The soup is ready to serve! Pour a serving into deep plates and, if desired, you can add a spoonful of sour cream for extra creaminess. Sprinkle chopped fresh parsley on top for a fresh look and delicious aroma.
Serving suggestions:
This light summer soup pairs perfectly with a slice of fresh bread or a hot pepper on the side. You can also serve it alongside a seasonal salad for a complete meal.
Nutritional benefits:
Vegetable soup is not only delicious but also extremely nutritious. It is rich in vitamins, minerals, and antioxidants due to the variety of vegetables used. Additionally, it is low in calories, making it an excellent choice for those looking to maintain a balanced diet.
Frequently asked questions:
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables, but make sure to thaw and drain them well before adding them to the soup.
2. How can I vary the recipe?
You can add other favorite vegetables, such as zucchini or mushrooms. You can also experiment with spices to give it a unique flavor.
3. How long does the soup keep?
The soup keeps in the refrigerator for 3-4 days. You can reheat it in the microwave or on the stove, adding a little water if necessary.
Light summer vegetable soup is not just a recipe; it's a culinary experience that brings family and friends together around the table. Let the flavors of summer carry you away and enjoy every spoonful! Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Total time: 60 minutes
Number of servings: 6
Ingredients:
- 4 medium carrots
- 2 parsley roots
- 1 large onion
- 1 ripe tomato
- 1 small bell pepper
- 1/2 kohlrabi
- 200 g green peas (fresh or frozen)
- 200 g green beans (chopped)
- 3 medium potatoes
- 1/3 fresh cabbage (finely chopped)
- a handful of cauliflower (optional)
- 2-3 celery leaves
- 2-3 tablespoons of olive oil
- salt and pepper to taste
- fresh parsley for garnish
- juice from pickled hot peppers, lemon, vinegar, or borscht, to taste
Making the soup starts with a wise choice of ingredients. Ensure that the vegetables are fresh and in season, as they will make a difference in the final taste of the soup. Choose colorful vegetables that will bring not only flavor but also an appealing look.
Step 1: Prepare the vegetables
Peel all the vegetables. Cut the carrots, parsley, onion, tomato, bell pepper, and kohlrabi into cubes or slices, according to your preference. The potatoes can be cut into medium cubes, and the cabbage should be finely chopped. The cauliflower can be broken into small florets.
Step 2: Sauté the vegetables
In a large pot, add the 2-3 tablespoons of olive oil and heat over medium heat. Add the carrots and sauté for 3-4 minutes until they become slightly soft and release their aroma. This is the key to bringing a deep flavor to your soup. Follow with the onion and bell pepper, sautéing until translucent.
Step 3: Boil the soup
Add the 4 liters of water to the pot. Cover and let it boil for 5 minutes. Then, add all the other chopped vegetables, including the peas, green beans, potatoes, cabbage, and cauliflower. Season with salt and pepper, stirring gently. Cover again and let it simmer over medium heat for about 30-40 minutes, or until the vegetables are cooked and have a pleasant texture.
Step 4: Final seasoning
Once the soup has boiled, it's time to add a splash of acidity. You can use lemon juice, vinegar, or borscht, depending on your preference. This step will highlight the flavors of the vegetables and add a fresh taste. If you like spicier soups, feel free to add some juice from pickled hot peppers.
Step 5: Serving
The soup is ready to serve! Pour a serving into deep plates and, if desired, you can add a spoonful of sour cream for extra creaminess. Sprinkle chopped fresh parsley on top for a fresh look and delicious aroma.
Serving suggestions:
This light summer soup pairs perfectly with a slice of fresh bread or a hot pepper on the side. You can also serve it alongside a seasonal salad for a complete meal.
Nutritional benefits:
Vegetable soup is not only delicious but also extremely nutritious. It is rich in vitamins, minerals, and antioxidants due to the variety of vegetables used. Additionally, it is low in calories, making it an excellent choice for those looking to maintain a balanced diet.
Frequently asked questions:
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables, but make sure to thaw and drain them well before adding them to the soup.
2. How can I vary the recipe?
You can add other favorite vegetables, such as zucchini or mushrooms. You can also experiment with spices to give it a unique flavor.
3. How long does the soup keep?
The soup keeps in the refrigerator for 3-4 days. You can reheat it in the microwave or on the stove, adding a little water if necessary.
Light summer vegetable soup is not just a recipe; it's a culinary experience that brings family and friends together around the table. Let the flavors of summer carry you away and enjoy every spoonful! Enjoy your meal!