Vegetable soup
Fresh vegetable soup is undoubtedly an iconic summer dish, perfect for warm days when we want to refresh ourselves with a light yet hearty meal. In this recipe, fresh vegetables harmoniously intertwine to create a delicious and healthy soup, low in calories but rich in vitamins and minerals. I invite you to join me on this culinary journey, step by step, to achieve a perfect soup, full of flavors and colors.
Preparation Time
- Preparation time: 20 minutes
- Cooking time: 55 minutes
- Total time: 1 hour and 15 minutes
- Servings: 6
Necessary Ingredients
1. 2 medium carrots
2. 2 large onions
3. 2 medium green bell peppers
4. 1 zucchini
5. 2 very large potatoes
6. 500 grams of crushed tomatoes
7. 2 tablespoons of concentrated broth
8. 750 ml of fresh borscht
9. 1/4 cabbage
10. 1/2 head of lettuce
11. 1 bunch of parsley
12. Olive oil
13. Sea salt
14. Freshly ground pepper
15. Still water
Brief History
Vegetable soup is a traditional dish in many cultures, often associated with the warm season when vegetables are at their peak freshness. This simple and adaptable recipe has been cherished by generations, serving as an excellent way to utilize the bountiful harvest of vegetables. Every family has its own version, often influenced by locally available ingredients.
Preparation Steps
1. Preparing the ingredients: Start by peeling and thoroughly washing the vegetables. Cut the carrots, peppers, zucchini, potatoes, and cabbage into cubes. The onion will be treated differently, as it will be chopped in a blender to better integrate into the soup.
2. Chopping the onion and carrot: Place the chopped onion and carrot in a blender, adding a little water to assist with blending. Blend until you achieve a fine consistency, but don’t overdo it, as you want to maintain some texture.
3. Sautéing the vegetables: Heat a medium-sized pot over medium heat. Add a tablespoon of olive oil, and once it’s hot, add the onion and carrot mixture. Sauté the vegetables for 5-7 minutes, until the onion becomes translucent and releases its aroma.
4. Adding the peppers: Add the diced green bell pepper and sauté it together with the onion and carrot for another 3-4 minutes. This will intensify the flavors.
5. Adding water and vegetables: Pour water into the pot (about 1.5 liters), then add the diced potatoes and zucchini. Stir gently and let it boil for 5 minutes.
6. Incorporating the tomatoes and broth: Add the 500 grams of crushed tomatoes and the 2 tablespoons of concentrated broth. Mix well to homogenize the composition. These ingredients will add a rich flavor and vibrant color to the soup.
7. Adding the cabbage and lettuce: Shred the cabbage and chop the lettuce, then add them to the pot. Stir gently and let the soup simmer on low heat for 40 minutes. Check occasionally to ensure it doesn’t boil over.
8. Finalizing the soup: After the vegetables have cooked and the soup has reduced slightly, add 750 ml of fresh borscht. Let it boil for another 10-15 minutes. Then, sprinkle freshly ground pepper and mix well. Finally, chop the parsley and sprinkle it on top of the soup while it’s boiling.
9. Serving: Vegetable soup is delicious both hot and cold. It can be served plain or with a slice of fresh bread to complete the culinary experience. Another wonderful option is to add a spoonful of sour cream or a splash of yogurt for extra creaminess.
Practical Tips
- Caring for the onion: Make sure not to chop the onion too finely in the blender; otherwise, it may burn easily during sautéing. A bit of texture is good!
- Variations: You can add other seasonal vegetables, such as peas or green beans, to diversify the soup. Also, you can adjust the spices to taste, adding herbs like thyme or lovage to enhance the flavor.
- Nutritional benefits: This soup is rich in vitamins (A, C, K) and minerals, with a low calorie content. It is ideal for a healthy diet or for maintaining weight.
Frequently Asked Questions
- Can I use frozen vegetables? Yes, you can use frozen vegetables, but it’s recommended to thaw them before adding them to the soup.
- How long can this soup be stored? The soup can be kept in the refrigerator for 3-4 days in an airtight container.
- Can it be frozen? Yes, the soup can be frozen. Make sure to let it cool completely before transferring it to a freezing container.
Fresh vegetable soup is more than just a meal; it’s an explosion of flavors and colors, a celebration of summer in every spoonful. I encourage you to try this recipe, reminding you of warm days and the joy of savoring a healthy and comforting dish. Enjoy!
The vegetables are taken and washed well, all are cut into small cubes, except for the carrot and onion which are put in the blender and finely chopped, but not too small. A pot with a little oil is heated, then the onion and carrot from the blender are added and sautéed until they release their juice and the onion becomes translucent. Then, the green bell pepper is added, sautéed for a few more minutes with the rest of the mixture, then water and salt are added, mixed a little, and the potatoes and zucchini are added. The 500 grams of pureed tomatoes and the 2 tablespoons of tomato paste are added, mixed a little until the composition is homogeneous, and then shredded cabbage is sprinkled on top, followed by the salad. Let it simmer on low heat for 40 minutes, checking occasionally to prevent overflow until it starts to reduce. After it has reduced and the cabbage has softened, add 500 grams of fresh borscht, let it boil for another 10-15 minutes, then sprinkle in the pepper and mix the composition; add the remaining 250 grams of fresh borscht; chop parsley and sprinkle on top while it boils and turn off the heat! Be careful not to burn the onion if you chop it too finely in the blender!
Ingredients: 750 g fresh borscht; still water; 2 medium carrots; 1 bunch of parsley; 2 large onions; 1 zucchini; 2 medium green bell peppers; a quarter of cabbage; half a head of lettuce; 2 very large potatoes; 500 grams of crushed tomatoes; 2 tablespoons of concentrated broth; sea salt; freshly ground pepper; olive oil.
Tags: vegetable soup
