Vegetable spring soup with cheese
6 servings
50 minutes
Vegetable spring soup with cheese is a light and refreshing dish of European cuisine, perfect for warm days. Its base is a fragrant broth enriched with the tenderness of seasonal vegetables: green peas, asparagus, zucchini, and pumpkin. They give the soup lightness while carrots and potatoes add softness and richness of flavor. A special touch is the addition of grated Parmesan that slightly melts, giving the dish a creamy texture. Olive oil and freshly ground pepper complete the flavor composition, highlighting the natural sweetness of the vegetables. This soup not only delights with its bright taste but also fills you with energy while remaining easy to digest. It is great for both everyday menus and cozy family dinners.
1
Boil the bones for the broth. Chop the onion finely, slice the carrot into thin rings, and cube the other vegetables.
- Chicken bones (carcass): 35 g
- Onion: 1 head
- Carrot: 1 piece
- Zucchini: 1 piece
- Pumpkin: 100 g
2
Put potatoes in a pot with cold broth. When the water starts to boil, add carrots, onions, zucchini, pumpkin, asparagus, and lastly peas. When the vegetables are ready, add noodles, salt it and before turning off the heat, add cheese and stir.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 head
- Zucchini: 1 piece
- Pumpkin: 100 g
- Green asparagus: 10 pieces
- Green peas: 250 g
- Vermicelli: 30 g
- Salt: to taste
- Grated Parmesan cheese: 5 tablespoon
3
The soup should be of medium thickness. Pour into bowls, drizzle with olive oil on top, and sprinkle with pepper.
- Extra virgin olive oil: 3 tablespoons
- Ground black pepper: to taste