Vegetable Soup - Lenten

Vegetable Soup for Lent: An Explosion of Flavors and Health

Vegetable soup is a dish that combines simplicity with a wealth of nutrients, making it perfect for both fasting days and a light, comforting meal. This recipe will not only warm your soul but will also help you enjoy a variety of fresh vegetables. The history of vegetable soups is intertwined with culinary traditions spanning centuries, serving as a symbol of family meals, bringing together entire generations.

Total preparation time: 1 hour and 15 minutes
Preparation time: 15 minutes
Cooking time: 1 hour
Number of servings: 6

Ingredients:
- 300 g cabbage (preferably fresh, but you can also use pickled cabbage for a more intense flavor)
- 350 g potatoes (choose new potatoes for a sweeter taste)
- 200 g carrots (sweet and juicy carrots will add a special flavor)
- 1 medium onion (sautéed onion adds flavor)
- 50 g parsnip (adds a subtle yet rich aroma)
- 2 tablespoons of tomato paste (you can also use fresh, pureed tomatoes)
- 2 tablespoons of olive oil (for a refined taste)
- 1 teaspoon of dried lovage (ideal for enhancing flavor)
- 1/2 teaspoon of sweet paprika (for a slightly smoky note)
- 1 teaspoon of dried thyme (thyme perfectly blends the flavors of the vegetables)
- 3 l water (enough to make a hearty soup)
- Vinegar and salt to taste (don’t forget, vinegar adds an interesting taste and balances the sweetness of the vegetables)

Step by step:

1. Start by preparing the cabbage. Wash the cabbage well and cut it into small cubes. Place it in a large pot of water to boil. This will form the base of your soup. In the meantime, prepare the other vegetables.

2. Peel the potatoes and wash them well. Cut them into medium-sized cubes so they cook evenly. After peeling, cut the carrots and parsnips into small pieces.

3. Chop the onion finely. This step is essential, as sautéed onion will add a delicious aroma to the soup.

4. In a pot, add the olive oil and sauté the onion over medium heat until it becomes translucent and slightly golden. This will bring a pleasant taste to the soup.

5. Add the paprika, carrots, and parsnips to the pot. Stir well, then add the tomato paste and a glass of water. Cover with a lid and let it simmer for 10 minutes. This will allow the flavors to develop.

6. After 10 minutes, transfer the onion and vegetable mixture to the pot with cabbage. Add salt and let it simmer on low heat for 45-50 minutes. Low heat is the secret to achieving a flavorful and aromatic soup.

7. After this time, add the diced potatoes and dried lovage. Continue to simmer the soup until the potatoes are soft. This will take about 20 minutes.

8. Finally, turn off the heat and adjust the taste with salt and vinegar to your liking. The vinegar will add a note of acidity that balances the sweetness of the vegetables.

Serving and suggestions:
Vegetable soup is served hot, with a slice of fresh or sliced bread. You can also add a spoonful of sour cream for extra creaminess, even though it is a fasting recipe. Additionally, a green salad with lemon will perfectly complement the meal.

Possible variations:
- You can add other vegetables such as zucchini, bell peppers, or peas to diversify the recipe.
- Instead of tomato paste, you can add fresh or canned tomatoes for a fresher taste.
- If you like a spicier flavor, add a bit of chopped hot pepper.

Nutritional benefits:
This soup is an excellent choice for a healthy diet. Cabbage is rich in fiber and vitamins, while carrots provide antioxidants and beta-carotene. Potatoes offer complex carbohydrates, and parsnips are a good source of B vitamins.

Frequently asked questions:
- Can I use frozen vegetables?
Yes, you can use frozen vegetables, but the texture of the soup may be different.

- How can I store the soup?
Vegetable soup can be kept in the fridge for 3-4 days. You can freeze portions if you want to keep it longer.

- What drinks pair well with vegetable soup?
A dry white wine or herbal tea will perfectly complement the meal.

I hope this vegetable soup recipe inspires you to cook and enjoy the simple yet delicious flavors of fresh vegetables! Try to personalize it based on seasonal ingredients, and you will discover surprising combinations that will delight your taste buds. Bon appétit!

 Ingredients: 300g cabbage, 350g potatoes, 200g carrots, one onion, 50g parsnip, 2 tablespoons of broth, 2 tablespoons of oil, one teaspoon of dried lovage, half a teaspoon of sweet paprika, one teaspoon of dried thyme, 3 liters of water, vinegar and salt to taste.

 Tags:  soup vegetables