Vegetable soup with spices
8 servings
60 minutes
Vegetable soup with spices is the embodiment of simplicity and flavor richness in European cuisine. Its history roots in home cooking traditions where fresh seasonal vegetables were combined with aromatic spices to create nutritious and warming dishes. This soup is filled with the natural sweetness of carrots, the rich taste of eggplants, and the juiciness of tomatoes, while spices like ucho-suneli and coriander add Eastern notes. The potatoes used in cooking make the broth soft and rich, while chopped cilantro finishes the dish with freshness. Vegetable soup is perfect for a light dinner or lunch; it can be served as a standalone dish or complemented with fresh bread. Light, aromatic, and warming — it is made for those who appreciate the taste and benefits of natural products.
1
Wash the cabbage and chop it into cubes.
- Red cabbage: 300 g
2
Clean the celery and cut it into half rings.
- Celery stalk: 150 g
3
Zucchini, carrots, sweet peppers, onions, and eggplant — chop all vegetables into 1 cm cubes.
- Zucchini: 300 g
- Carrot: 300 g
- Sweet pepper (capsicum): 300 g
- Onion: 150 g
- Eggplant: 300 g
4
Pour olive oil into the pot, add diced onion and pepper. Sauté for 5-7 minutes.
- Olive oil: 50 ml
- Onion: 150 g
- Sweet pepper (capsicum): 300 g
5
Add the remaining vegetables and fry for another 10-15 minutes.
- Zucchini: 300 g
- Carrot: 300 g
- Eggplant: 300 g
6
Pour water into a pot, add whole peeled potatoes. Boil until the potatoes are cooked.
- Water: 3 l
- Potato: 1 piece
7
Once the potato is ready, remove and dispose of it.
8
Salt the ready soup and add spices.
- Ground paprika: to taste
- Blue fenugreek (utskho-suneli): to taste
- Ground coriander: to taste
9
Garnish with chopped cilantro.
