Cauliflower vegetable soup is a delicious, healthy dish full of vitamins, perfect for cool days or a light meal. This simple and quick recipe is sure to impress family and friends. Follow the steps below to achieve a flavorful soup rich in vegetables and with a special taste.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Number of servings: 6
Ingredients:
- 1 medium onion, chopped
- 1 large carrot, grated
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small zucchini, diced
- 2 medium potatoes, cubed
- 1 small celery, diced
- 1 cup yellow beans (can be canned or boiled)
- 1 bunch of fresh lovage
- 1 cup of sour cherry juice (or lemon juice)
- 4-5 ripe tomatoes or a can of crushed tomatoes
- 1-2 tablespoons of tomato paste
- Salt, to taste
- Pepper, to taste
- Oil for sautéing
Preparation instructions:
1. Preparing the vegetables: Start by washing and peeling all the vegetables. Break the cauliflower into small florets and place them in a mixture of water with salt and vinegar to clean them of impurities.
2. Sautéing the vegetables: In a large pot, add a tablespoon of oil and sauté the chopped onion over medium heat until it becomes translucent. Then, add the grated carrot and the two types of bell peppers. Sauté the mixture for 5-7 minutes, stirring frequently to prevent sticking.
3. Adding water: Once the vegetables are sautéed, add about 1 liter of boiling water. Wait for it to reach boiling point, then add the remaining vegetables: zucchini, potatoes, celery, and yellow beans. Let it boil over medium heat for 15-20 minutes.
4. Including the cauliflower: When the vegetables are half cooked, add the cauliflower florets and the crushed tomatoes. The latter will add a very pleasant acidity to the soup.
5. Seasoning: After 5-7 minutes, add the sour cherry juice and tomato paste. Mix well, then adjust with salt and pepper. If desired, you can dissolve a little vegetable broth for extra flavor.
6. Finishing: The soup is ready when all the vegetables are cooked but still firm. Finally, add the finely chopped lovage for an extra freshness. If desired, you can add a beaten egg, stirring quickly to form 'shreds' in the soup.
7. Serving: The cauliflower vegetable soup is served hot, accompanied by a spoonful of yogurt, which adds a creamy and refreshing note. You can decorate each plate with a little chopped green parsley for a more attractive appearance.
Practical tips:
- You can experiment with other vegetables, such as zucchini or fresh peas, to vary the taste of the soup.
- If you do not have sour cherry juice, you can use lemon juice or white wine vinegar to add acidity.
- The soup can also be enhanced with a few slices of hot pepper if you prefer a spicier taste.
This cauliflower vegetable soup recipe is not only healthy but also very versatile, perfect for adding a splash of color and flavor to your menu!
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Number of servings: 6
Ingredients:
- 1 medium onion, chopped
- 1 large carrot, grated
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small zucchini, diced
- 2 medium potatoes, cubed
- 1 small celery, diced
- 1 cup yellow beans (can be canned or boiled)
- 1 bunch of fresh lovage
- 1 cup of sour cherry juice (or lemon juice)
- 4-5 ripe tomatoes or a can of crushed tomatoes
- 1-2 tablespoons of tomato paste
- Salt, to taste
- Pepper, to taste
- Oil for sautéing
Preparation instructions:
1. Preparing the vegetables: Start by washing and peeling all the vegetables. Break the cauliflower into small florets and place them in a mixture of water with salt and vinegar to clean them of impurities.
2. Sautéing the vegetables: In a large pot, add a tablespoon of oil and sauté the chopped onion over medium heat until it becomes translucent. Then, add the grated carrot and the two types of bell peppers. Sauté the mixture for 5-7 minutes, stirring frequently to prevent sticking.
3. Adding water: Once the vegetables are sautéed, add about 1 liter of boiling water. Wait for it to reach boiling point, then add the remaining vegetables: zucchini, potatoes, celery, and yellow beans. Let it boil over medium heat for 15-20 minutes.
4. Including the cauliflower: When the vegetables are half cooked, add the cauliflower florets and the crushed tomatoes. The latter will add a very pleasant acidity to the soup.
5. Seasoning: After 5-7 minutes, add the sour cherry juice and tomato paste. Mix well, then adjust with salt and pepper. If desired, you can dissolve a little vegetable broth for extra flavor.
6. Finishing: The soup is ready when all the vegetables are cooked but still firm. Finally, add the finely chopped lovage for an extra freshness. If desired, you can add a beaten egg, stirring quickly to form 'shreds' in the soup.
7. Serving: The cauliflower vegetable soup is served hot, accompanied by a spoonful of yogurt, which adds a creamy and refreshing note. You can decorate each plate with a little chopped green parsley for a more attractive appearance.
Practical tips:
- You can experiment with other vegetables, such as zucchini or fresh peas, to vary the taste of the soup.
- If you do not have sour cherry juice, you can use lemon juice or white wine vinegar to add acidity.
- The soup can also be enhanced with a few slices of hot pepper if you prefer a spicier taste.
This cauliflower vegetable soup recipe is not only healthy but also very versatile, perfect for adding a splash of color and flavor to your menu!