Monastery vegetable soup

Monastery Vegetable Soup

Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes
Number of servings: 6

In a world where haste and chaos surround us, monastery vegetable soup is an oasis of tranquility and comfort. This recipe, inspired by ancient traditions, reminds us of the patience required in cooking, offering us a healthy and flavorful dish. The secret of this soup lies in the way all the vegetables harmoniously intertwine, developing their flavors over low heat to provide us with an unforgettable meal.

Ingredients
- 1 large onion
- 3 carrots
- 1 celery root
- 1 parsnip
- 1 parsley root
- 100 g green beans
- 100 g yellow beans
- 100 g peas
- 200 g pre-cooked beans
- 1 red bell pepper
- 1 yellow bell pepper
- 2 large potatoes
- 6 tomatoes
- 2 garlic cloves
- 3 tablespoons oil
- 2 bay leaves
- 1 bunch of dill
- 1 bunch of parsley
- Salt
- Pepper

Step by step:

1. Preparing the ingredients: Start by peeling and washing all the vegetables. This step is essential, as fresh vegetables will influence the final taste of the soup. Chop the onion finely, while the carrots, celery, parsnip, and parsley can be diced. If you prefer, you can grate the root vegetables, but I recommend chopping them to maintain texture.

2. Sautéing the vegetables: In a large pot, add the 3 tablespoons of oil and heat them over low heat. Add the onion, carrots, celery, parsnip, and parsley. Sauté for about 10 minutes, stirring occasionally. Low heat is essential, as it allows the vegetables to release their juices and flavors without burning.

3. Adding the green vegetables: Once the root vegetables have taken on a golden color, add the red and yellow bell peppers, green and yellow beans, peas, and pre-cooked beans. Continue to sauté everything over low heat for another 10 minutes. This stage will intensify the flavor of the soup.

4. Boiling: Pour boiling water into the pot, enough to cover all the vegetables. Add the bay leaves, salt, and pepper to taste, then the crushed garlic cloves. Simmer over low heat for 20-25 minutes, allowing the vegetables to blend and absorb the flavors.

5. Adding the potatoes: After 25 minutes, add the diced potatoes and simmer for another 15-20 minutes. The potatoes will add a creamy texture and enrich the soup with nutrients.

6. Finalizing the soup: Once the potatoes are cooked, add the diced tomatoes and let it simmer for another 15 minutes. This is when the soup will reveal its true beauty.

7. Final touches: Finally, add the chopped dill and parsley. Taste and adjust with salt and pepper if necessary. Cover the pot with a lid and let the soup rest for 5 minutes. This step is crucial to allow the flavors to meld.

8. Serving: Serve the monastery soup hot in deep bowls, sprinkled with a little fresh dill or parsley. You can add a slice of fresh bread on the side or even a spoonful of sour cream for an extra creaminess.

Suggestions and variations:
- Alternative vegetables: You can experiment with other vegetables you like, such as zucchini or cauliflower. Make sure to add them according to their cooking time. For example, zucchini cooks quickly, so you can add it in the last 10 minutes of boiling.
- Sourness of the soup: If you like your soup sour, you can add borscht or lemon juice in the last minutes of boiling.
- Serving with drinks: This soup pairs wonderfully with a glass of white wine or a warm herbal tea, which will perfectly complement the flavors of the vegetables.

Nutritional benefits:
Monastery vegetable soup is not only tasty but also very healthy. It is rich in vitamins and minerals due to the variety of vegetables used. Additionally, the beans provide an excellent source of plant-based protein, and olive oil adds essential fatty acids. This dish is ideal for a balanced diet, with a low caloric intake of around 150-200 calories per serving, depending on the amount of oil used.

Frequently asked questions:
1. Can I use frozen vegetables? Yes, frozen vegetables are a good option, but make sure they are of good quality and without additives.
2. How long can the soup be stored? The soup can be stored in the refrigerator in airtight containers for 3-4 days. It can be easily reheated.
3. Is the soup suitable for vegans? Absolutely! This recipe is completely vegan and healthy.

Conclusion:
Monastery vegetable soup is an excellent choice for everyday meals as well as special occasions. The patience and love invested in preparing this soup will bring you not only a delicious dish but also moments of relaxation and joy with your loved ones. Enjoy your meal!