Vegetable soup

Vegetable soup – a heartfelt recipe full of color and flavor

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6

Vegetable soup is a dish that reminds us of the times when grandmothers lovingly prepared healthy meals for the whole family. It is a versatile recipe, easily adaptable according to the season and personal preferences, harmoniously blending the taste of fresh vegetables with the aromas of spices. Besides its flavor, this soup is rich in nutrients, making it an excellent choice for a healthy diet.

Ingredients you need:

- 2 carrots
- 1 parsley root
- ½ celery
- 2 yellow bell peppers
- 1 small cauliflower
- 1 kohlrabi
- 100 g green beans
- 1 onion
- 3 tomatoes
- 2 potatoes
- 50 ml sunflower oil
- Water (approximately 2 liters)
- Delikat Vegetables (to taste)
- Fresh herbs (parsley, dill)

Nutritional benefits:

Vegetable soup is an excellent source of vitamins and minerals, thanks to the variety of ingredients used. Carrots, for example, are rich in beta-carotene, an antioxidant that contributes to eye health. Onions and garlic add not only flavor but also antioxidant properties. Additionally, vegetables are low in calories, making this soup ideal for weight loss or maintaining a healthy weight.

Steps for preparing vegetable soup:

1. Preparing the vegetables: Start by cleaning and washing all the vegetables well. Cut the carrots, parsley root, celery, and kohlrabi into small cubes, and break the cauliflower into florets. The green beans should be cut into sticks, and the potatoes into cubes. Chop the onion finely, and you can dice or grate the tomatoes, depending on your preference.

2. Boiling the water: In a 4-liter pot, add water and bring it to a boil. Add Delikat Vegetables to taste to enhance the flavor of your soup.

3. Sautéing the vegetables: In a pan, add the sunflower oil and let it heat up. Add the onion and sauté until it becomes translucent. Then, add the carrots, parsley root, celery, kohlrabi, and bell pepper. Sauté the vegetables for about 5-7 minutes, stirring constantly.

4. Boiling the soup: Once the vegetables are well sautéed, transfer them to the pot with boiling water. Let them simmer on low heat for 15-20 minutes until they become tender.

5. Adding the pasta: After the vegetables are cooked, add the noodles (you can use thin noodles or short pasta, depending on your preference) and let the soup boil for another 5 minutes.

6. Seasoning and serving: Finally, season with salt and pepper to taste and sprinkle with chopped fresh herbs. The vegetable soup is now ready to serve!

Serving suggestions:

Vegetable soup is served hot, alongside a slice of fresh bread or with crunchy croutons. You can add a spoonful of sour cream for extra creaminess, and a splash of lemon juice or vinegar adds a pleasant acidity, balancing the flavor.

Variations of the recipe:

Vegetable soup is extremely versatile. You can experiment by adding various seasonal vegetables, such as zucchini, spinach, or peas. You can also replace the noodles with rice or quinoa for a gluten-free option.

Frequently asked questions:

1. Can I use frozen vegetables? Yes, frozen vegetables are a convenient option and can be used successfully. Make sure to thaw them before adding them to the soup.

2. How can I store the soup? Vegetable soup can be stored in the refrigerator in an airtight container for 3-4 days. You can also freeze it for later consumption.

3. What drinks pair well with vegetable soup? A light soup pairs wonderfully with a glass of mineral water or fresh fruit juice. If you prefer an alcoholic beverage, a dry white wine can perfectly complement the meal.

Vegetable soup is a dish that not only enriches meals with flavor but is also an excellent choice for a healthy lifestyle. Once you learn the basics of this recipe, you can personalize it to your liking and make it truly unique. I invite you to enjoy this culinary experience, share the recipe with loved ones, and create beautiful memories around the table!

 Ingredients: Carrot - 2 Parsley root - 1 Celery - 1/2 Yellow bell pepper - 2 Cauliflower - 1 Kohlrabi - 1 Green beans - 100 g Onion - 1 Tomatoes - 3 Potatoes - 2 Sunflower oil - 50 ml