Raw vegetable soup

Raw vegetable soup: An explosion of vitamins for your soul

Preparation time: 15 minutes
Total time: 15 minutes
Number of servings: 4

I propose a wonderful and vitamin-packed recipe that will bring a touch of freshness and vitality to your day. Raw vegetable soup is a dish that not only delights your taste buds but also provides a healthy dose of nutrients. With a vibrant mix of vegetables, this recipe is perfect for warm days or when you need an energy boost.

The history of raw soups is fascinating, with roots in diverse culinary traditions that appreciate the freshness of ingredients and their health benefits. This type of soup is an excellent choice for those looking to explore new flavors without sacrificing taste.

Necessary ingredients:
- 1 piece of celery
- 1 carrot
- ¼ zucchini
- 1 small bell pepper
- 3 green onion stalks
- 1 piece of parsley root
- 1 bunch of fresh parsley
- 1 small bunch of lovage
- A few leaves of sorrel
- 1 small bunch of lamb's quarters
- 1 tomato
- 1 small kohlrabi
- A handful of spinach
- A few leaves of lettuce
- Beet (optional, if you like)
- Salt to taste
- 1 cup of fresh borscht

Step by step for a perfect result:

1. Preparing the ingredients: Carefully wash all the vegetables and greens. It is important to use fresh ingredients to enjoy an intense and nutritious flavor.

2. Cleaning the vegetables: Peel the vegetables if necessary. For example, the carrot and celery can be peeled, while the zucchini can be used with its skin due to its delicate texture.

3. Chopping the vegetables: Finely chop all the vegetables (celery, carrot, zucchini, bell pepper, parsley root, tomato, kohlrabi) and greens (parsley, lovage, sorrel, lamb's quarters, spinach, lettuce). This step helps achieve a homogeneous texture and facilitates mixing.

4. Blending: Place all the chopped ingredients in a blender. Add the cup of fresh borscht and salt to taste. Blend everything until you obtain a homogeneous composition. You can adjust the consistency to your liking – if you prefer it more liquid, add a little more borscht.

5. Serving: The raw vegetable soup is served immediately, either in bowls or cups, as a healthy drink. It is essential not to keep it for the next day, as the vegetables will oxidize and lose their freshness.

Practical tips:

- Combining with other dishes: This fresh soup can be served as an appetizer before a hearty meal or alongside a slice of garlic toast for a complete culinary experience.
- Ingredient variations: If you want to add a touch of color and sweetness, you can include beet or even a diced green apple.
- Nutritional benefits: This soup is rich in vitamins (A, C, K), minerals, and essential antioxidants, contributing to strengthening the immune system and maintaining skin health.

Frequently asked questions:

- Can it be kept in the fridge?: It is not recommended, as the vegetables will oxidize quickly. It is best to consume it immediately.
- Is it suitable for vegans?: Absolutely! This recipe is 100% vegan and can be enjoyed by everyone.
- How can the recipe be adapted for children?: If you have children who are more reluctant to vegetables, you can add a little natural yogurt or plant-based sour cream to make it more appealing.

A personal note: This raw vegetable soup was recommended to me by a grandmother who made it with much love for the whole family. Every time I savor it, I am reminded of warm summer days and the vibrant green of her garden. I hope you find joy in every spoonful and share this recipe with your loved ones!

In conclusion, raw vegetable soup is a simple and quick recipe, full of nutrients, ideal for enhancing your healthy lifestyle. Try it and let yourself be carried away by the fresh flavors!