Vegetable soup
4 servings
30 minutes
Vegetable soup is a true embodiment of French cuisine, where simplicity meets sophistication. Its origins trace back to rural traditions when seasonal vegetables formed the basis for nourishing dishes. This soup has a light, fresh taste with the gentle sweetness of carrots, mild spiciness of bell peppers, and silkiness of cauliflower. Sautéed onions add warmth and depth to the dish while spices enhance the aroma of each ingredient. This soup is an ideal choice for a light lunch or dinner; it provides a sense of comfort and satisfies without heaviness. Especially good in the autumn-winter period when one craves something warming yet gentle. Served hot with herbs and fresh bread, it complements the French tradition of enjoying the taste of natural products.
1
Wash and clean the vegetables.
2
Add potatoes to boiling water and let it boil for 15-20 minutes.
- Potato: 5 piece
3
Divide the cauliflower into medium-sized pieces, slice the bell pepper into half rings, and cut the carrot into thin circles, then add everything to the boiling potatoes. Also, add the pasta.
- Cauliflower: 0.5 piece
- Bell pepper: 2 pieces
- Carrot: 1 piece
- Pasta: to taste
4
Fry the onion on low heat in vegetable oil, add to the boiling soup.
- Onion: 1 head
- Vegetable oil: to taste
5
At the end, add spices, salt, and pepper. Optionally, add pasta. Let it simmer for 15 minutes. Add greens to taste.
- Vegetable seasoning: to taste
- Salt: to taste
- Ground black pepper: to taste
