Vegetable soup with cauliflower: a simple and healthy recipe
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6-8
Vegetable soup with cauliflower is an excellent choice for a healthy meal, full of vitamins and flavor. This quick recipe is perfect for days when you want to enjoy a light yet nourishing meal. Here’s how to prepare it step by step.
Ingredients:
- 1 large onion
- 1 carrot
- 1 zucchini
- 2 potatoes
- 1 small celery
- 1 red bell pepper
- 1 green bell pepper
- 1 cup of mirabelle plum juice (or lemon, to sour the soup)
- 4-5 tomatoes (fresh or canned, depending on the season)
- 1 handful of yellow beans (fresh or frozen)
- a few cauliflower florets
- 1 bunch of fresh parsley
- 1 bunch of lovage
- 1 liter of boiling water
- olive oil, salt, and pepper to taste
Instructions:
1. Start by preparing the vegetables. Finely chop the onion and red bell pepper. Grate the carrot and cut the zucchini, potatoes, and celery into small cubes. This step is essential to ensure even cooking, and smaller vegetables will soften more quickly.
2. In a large pot, add 2-3 tablespoons of olive oil and sauté the onion and red bell pepper over medium heat for about 3-4 minutes until they become translucent. This is when the flavors will start to develop.
3. Add the grated carrot and sauté for another 2-3 minutes. This will add a natural sweetness to your soup.
4. Pour 1 liter of boiling water over the mixture. Make sure the water is hot to keep the cooking process going.
5. Now it's time to add the rest of the ingredients. Add the potatoes, celery, zucchini, yellow beans, and cauliflower florets. Let the soup simmer on low heat, covered, for 20 minutes. At this stage, the vegetables will meld together and create a delicious base.
6. After 20 minutes, add the diced tomatoes and the mirabelle plum juice. If you don’t have mirabelle plums, you can use lemon to achieve that tangy flavor. Season with salt and pepper to taste and let it simmer for another 5-10 minutes.
7. Finally, add the finely chopped parsley and lovage, which will give a fresh aroma to your soup. Turn off the heat and let the soup rest for a few minutes before serving.
Serving suggestions: Vegetable soup with cauliflower is delicious both hot and cold. You can serve it with a spoonful of sour cream or with bread croutons for extra flavor. If you want to add a crunchy element, you can sprinkle some roasted pumpkin seeds on top.
Possible variations: You can experiment with different vegetables, such as green peas or mushrooms, depending on your preferences. Also, for a vegetarian version, you can omit the mirabelle plum juice and use only water or vegetable broth.
This vegetable soup with cauliflower is not only a simple and quick recipe but also an excellent way to enjoy the season's fresh vegetables. Savor every bite, knowing you’ve created something healthy and delicious!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6-8
Vegetable soup with cauliflower is an excellent choice for a healthy meal, full of vitamins and flavor. This quick recipe is perfect for days when you want to enjoy a light yet nourishing meal. Here’s how to prepare it step by step.
Ingredients:
- 1 large onion
- 1 carrot
- 1 zucchini
- 2 potatoes
- 1 small celery
- 1 red bell pepper
- 1 green bell pepper
- 1 cup of mirabelle plum juice (or lemon, to sour the soup)
- 4-5 tomatoes (fresh or canned, depending on the season)
- 1 handful of yellow beans (fresh or frozen)
- a few cauliflower florets
- 1 bunch of fresh parsley
- 1 bunch of lovage
- 1 liter of boiling water
- olive oil, salt, and pepper to taste
Instructions:
1. Start by preparing the vegetables. Finely chop the onion and red bell pepper. Grate the carrot and cut the zucchini, potatoes, and celery into small cubes. This step is essential to ensure even cooking, and smaller vegetables will soften more quickly.
2. In a large pot, add 2-3 tablespoons of olive oil and sauté the onion and red bell pepper over medium heat for about 3-4 minutes until they become translucent. This is when the flavors will start to develop.
3. Add the grated carrot and sauté for another 2-3 minutes. This will add a natural sweetness to your soup.
4. Pour 1 liter of boiling water over the mixture. Make sure the water is hot to keep the cooking process going.
5. Now it's time to add the rest of the ingredients. Add the potatoes, celery, zucchini, yellow beans, and cauliflower florets. Let the soup simmer on low heat, covered, for 20 minutes. At this stage, the vegetables will meld together and create a delicious base.
6. After 20 minutes, add the diced tomatoes and the mirabelle plum juice. If you don’t have mirabelle plums, you can use lemon to achieve that tangy flavor. Season with salt and pepper to taste and let it simmer for another 5-10 minutes.
7. Finally, add the finely chopped parsley and lovage, which will give a fresh aroma to your soup. Turn off the heat and let the soup rest for a few minutes before serving.
Serving suggestions: Vegetable soup with cauliflower is delicious both hot and cold. You can serve it with a spoonful of sour cream or with bread croutons for extra flavor. If you want to add a crunchy element, you can sprinkle some roasted pumpkin seeds on top.
Possible variations: You can experiment with different vegetables, such as green peas or mushrooms, depending on your preferences. Also, for a vegetarian version, you can omit the mirabelle plum juice and use only water or vegetable broth.
This vegetable soup with cauliflower is not only a simple and quick recipe but also an excellent way to enjoy the season's fresh vegetables. Savor every bite, knowing you’ve created something healthy and delicious!