Vegetable Soup
4 servings
40 minutes
This recipe is a must-have when you want to pull yourself together and finally avoid flour and fatty foods. Vegetable soup — even the name of the recipe sounds healing. The secret is in the variety of vegetables themselves, from two types of cabbage, cauliflower and broccoli, to potatoes, in the starchy presence of which the soup noticeably thickens, and leeks, responsible for the sweetness and richness, even if there is no meat broth in the soup. And in the plate, the brew does not look orphaned — because of the sparkles of red pepper and garlic with its appetizing aroma. At the same time, there is nothing superfluous, no animal fats or excess calories, you can cook it in half an hour, and the strength of the hot vegetable brew is enough to save you from the whims of damp weather.
1
Cut the white part of the leek into half rings and slice the carrot into rings.
- Leek: 1 piece
- Carrot: 1 piece
2
Cut the potatoes into cubes of 1.5 cm sides. Remove the seeds from the pepper and cut it into pieces of roughly the same size.
- Potato: 300 g
- Bell pepper: 1 piece
3
Break the broccoli and cauliflower into small florets.
- Cauliflower: 250 g
- Broccoli: 250 g
4
In a thick-bottomed pot, heat a mixture of vegetable and olive oil.
- Vegetable oil: 15 ml
- Olive oil: 15 ml
5
Sauté the leek until golden brown, stirring constantly.
- Leek: 1 piece
6
Add the carrot and continue frying, stirring, for another 5 minutes.
- Carrot: 1 piece
7
Crush garlic into the pot, add potatoes, and mix.
- Garlic: 1 clove
- Potato: 300 g
8
Pour water into the pot, bring to a boil and cook for 5 minutes.
- Water: 1.5 l
9
Add pepper and cook for another 5 minutes.
- Bell pepper: 1 piece
10
Add the florets of both cabbages and boil for another 2-3 minutes.
- Cauliflower: 250 g
- Broccoli: 250 g
11
Salt and pepper the soup. Add peas, cook for a minute, and remove from heat.
- Ground black pepper: to taste
- Salt: to taste
- Green peas: 100 g
12
Serve with spinach leaves.
- Spinach: to taste
