Zucchini soup with cabbage juice (vegan)

Zucchini Soup with Cabbage Soup (Lenten)

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Number of servings: 4-6

Zucchini soup with cabbage juice is a simple but flavorful dish, ideal for hot summer days or for a light and healthy meal. This recipe is not only delicious but also nutritious, based on fresh and healthy vegetables. Get ready to enjoy a soup that brings a bit of nostalgia in every spoonful, evoking memories of grandma and grandpa's cooking.

Ingredients:

- 3-4 young zucchini (about 600g)
- 2 medium onions
- 1 large carrot
- 1 parsnip
- 50 g celery (root)
- 1 large potato
- 300 ml broth (or 2 tablespoons ketchup)
- 1,2 l cabbage juice
- 1 bunch fresh parsley
- Dill (dried or fresh)
- 4 tablespoons oil
- Salt and pepper to taste
- 1 teaspoon sugar (optional)

Preparation of the Zucchini Soup:

1. Preparing the vegetables: Start by peeling all the vegetables. Wash them well under running cold water. Chop the onion finely, cut the carrot into thin slices, and the celery and parsnips into small cubes. Cut the potato into larger chunks to preserve its texture.

2. Vegetable cooking: In a large saucepan, add 4 tablespoons of oil and heat over low heat. Add the onion and cook, stirring constantly, until translucent. Then add the carrot, celery and parsnips. Continue to sauté the vegetables for 5-7 minutes until slightly softened.

3. Adding the zucchini: Wash the zucchini and quarter them lengthwise, then slice the zucchini into thin slices. Add the courgettes to the pot, mixing with the other vegetables. Leave to simmer for another 5 minutes to release the flavors.

4. Adding the liquid: Once the squash has browned, add the stock or ketchup, stirring well to combine with the vegetables. Pour 1.5 quarts of boiling water into the pot and simmer for about 20 minutes.

5. Finishing the soup: When the vegetables are cooked, add the sugar (optional) and some chopped greens. Separately, bring the cabbage juice to the boil and, when it comes to the boil, add it to the soup. Allow to simmer for a few more simmers, then season to taste with salt and pepper.

6. Serving: Your zucchini soup is now ready! You can garnish with a few fresh or dried dill leaves. It is delicious both hot and cold, perfect for hot summer days or a light meal.

Practical tips:

- Choosing Zucchini: Opt for young zucchini, which has a more tender texture and sweeter flavor. Check for spots or signs of damage.
- Cabbage Juice: If you have it on hand, use homem-made cabbage juice, which has a more intense flavor. You can also add a few red beetroot quarters to the cabbage barrel for a nice pink hue.
- Vegan Version: This recipe is already fasting, but you can add other vegetables, such as bell peppers or tomatoes, to enrich the flavor.
- Serving: The soup goes very well with a slice of homemade bread or with a side of porridge.

Nutritional Benefits:

Zucchini soup is rich in vitamins and minerals and low in calories. Zucchini is an excellent source of vitamin C, potassium and fiber, contributing to digestive health and strengthening the immune system. Cabbage juice is also known for its probiotic properties, which support gut flora.

Frequently Asked Questions:

1. How long can the soup keep? Zucchini soup can be stored in the refrigerator for 2-3 days. Be sure to store it in an airtight container.
2. Can you freeze the soup? Yes, soup can be frozen, but it is recommended not to add the cabbage juice before freezing. This can be added after defrosting.
3. Can I add other vegetables? Absolutely! You can experiment with seasonal vegetables such as peas or green beans.

Start cooking this delicious and healthy soup and enjoy a meal full of flavors and colors! Enjoy!

 Ingredients: 3-4 young zucchinis (600 g) 2 onions 1 carrot 1 parsnip 50 g celery 1 potato 300 ml broth / 2 tablespoons ketchup 1.2 l cabbage juice 1 bunch of parsley + lovage (dried) 4 tablespoons oil, salt, pepper, optional 1 teaspoon sugar