Vegetable soup
4 servings
30 minutes
Vegetable soup is the embodiment of lightness and freshness from sunny Italy. Its base is a classic combination of aromatic vegetables: carrots, celery, and garlic create a rich foundation, while broccoli, cauliflower, and beans add softness and tenderness to the flavor. Italian spices—rosemary, oregano, and fennel seeds—give the soup a special depth, filling the kitchen with warm Mediterranean aromas. It is easy to prepare: vegetables are sautéed in olive oil and then boiled until soft and turned into a velvety cream. This soup is an ideal option for a light dinner or cozy lunch; it warms you up and satisfies while remaining light. It can be served with crispy bread or a drizzle of olive oil to enhance Italian elegance in every sip.
1
Chop onion, carrot, celery, and garlic, you can cut them coarsely.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Garlic: 3 cloves
2
Put in a pot with olive oil and press together with spices.
- Salt: to taste
- Ground black pepper: to taste
- Rosemary: to taste
- Oregano: to taste
- Fennel seeds: to taste
3
Place the remaining vegetables, season with salt and pepper, add water to cover the vegetables, and cook until the hardest product is ready.
- Broccoli cabbage: 200 g
- Cauliflower: 200 g
- Green beans: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
Then turn off the heat and blend with a blender.
5