Vegetable soup - fasting

Lenten Vegetable Soup - A Healthy and Comforting Delight

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4

Lenten vegetable soup is a classic recipe known for its natural flavor and nutritional benefits. This soup is not only an excellent choice for fasting days but also a healthy option throughout the year. Simple yet fresh ingredients combine harmoniously to create a comforting dish full of vitamins and minerals.

Essential ingredients:
- 2-3 carrots (about 250 g)
- 2 parsley roots (about 150 g)
- 1 onion (preferably a large white or yellow one)
- 1 celery root (about 200 g)
- 1 zucchini (about 200 g)
- 100 g vermicelli (egg-free)
- 1 bunch of fresh parsley (for serving)
- 1-2 tablespoons of vegetable seasoning (or salt, to taste)
- Water (enough to cover the vegetables)

Preparation technique:
1. Preparing the vegetables: Start by peeling all the vegetables. Wash the carrots, parsley, and celery. Cut the carrots and parsley into quarters, and chop the celery and zucchini into small cubes for even cooking. You can leave the onion whole to give the soup a more intense flavor, and it will be easy to remove before serving.

2. Boiling the vegetables: In a large pot, add the chopped vegetables and cover them with water. Add vegetable seasoning or salt, to taste. Place the pot over medium heat and let it simmer slowly. It is important not to boil the soup over high heat, allowing the vegetables to release their flavors gradually.

3. Cooking the vermicelli: In another pot, add water and bring it to a boil. Add the vermicelli and cook according to the package instructions, usually between 5 and 7 minutes. The vermicelli should be al dente so it doesn't break apart in the soup.

4. Assembling: Once the vegetables are cooked (about 30-40 minutes), remove the whole onion from the pot. Use a slotted spoon to take out the cooked vegetables and place them in deep plates. Add the cooked vermicelli and finally pour the soup over the vegetables. Garnishing with freshly chopped parsley will add a touch of freshness and a pleasant appearance.

Serving and variations:
Lenten vegetable soup can be served hot, alongside a slice of toasted whole-grain bread or a croissant. You can also add a few drops of extra virgin olive oil for extra flavor. Depending on your preferences, you can vary the ingredients. For example, you can add bell peppers or even some mushrooms for a more intense flavor.

Nutritional benefits:
This soup is packed with essential vitamins and minerals. Carrots are rich in beta-carotene, which is beneficial for vision, while parsley provides a significant amount of vitamin C and iron. Celery is known for its diuretic properties, helping to detoxify the body. The vermicelli adds carbohydrates, making the soup more filling.

Useful tips:
- You can also add other seasonal vegetables, such as potatoes or pumpkin, thus adapting the soup to your preferences.
- If you want a thicker soup, you can blend some of the vegetables with a hand blender after they have cooked, achieving a creamy consistency.
- If you have leftover vegetables from other dishes, don't hesitate to add them to the soup, helping to avoid food waste.

Frequently asked questions:
1. Can I freeze the vegetable soup?
Yes, the vegetable soup freezes very well. Make sure to let it cool completely before transferring it to airtight containers for freezing.

2. How can I adjust the recipe for a vegan diet?
This recipe is already vegan. Make sure to use egg-free vermicelli and avoid any animal-derived ingredients.

3. Are there alternatives to vermicelli?
Certainly! You can use rice or quinoa instead of vermicelli for a gluten-free option.

4. What can I do with vegetable scraps?
Vegetable scraps can be used in salads, purees, or as a side dish for other meals.

This Lenten vegetable soup is not just a delicious meal but also an opportunity to enjoy the fresh flavors of vegetables. Try making it and enjoy every bite!