Light vegetable soup
Light Vegetable Soup - a colorful and refreshing delight
Vegetable soup is an iconic dish, appreciated for its freshness and versatility. This light vegetable soup recipe not only combines a variety of healthy ingredients but is also a perfect option for those moments when you want a light meal, full of vitamins. Whether served at lunch or dinner, this soup will bring a splash of good mood to your plate.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 55-60 minutes
Number of servings: 4-6
Ingredients:
- 1 medium onion
- 3-4 tablespoons of olive oil
- 3 bell peppers (different colors for a vibrant look)
- 3 large carrots
- A handful of fresh (or frozen) beans
- A few green bean pods (about 150 g)
- 1 bay leaf
- 1/2 kg ripe tomatoes (or 400 ml tomato juice)
- A few celery leaves
- 1/2 hot pepper (optional, for a touch of spice)
- 1 bunch of fresh parsley
- Salt and pepper to taste
Step-by-step instructions:
1. Preparing the ingredients: Start by peeling and washing all the vegetables. This step is essential to ensure your dish is healthy and tasty. Chop the onion into small cubes, slice the carrots, and cut the bell peppers into strips. The tomatoes, along with the celery leaves and hot pepper, can be chopped in a food processor to obtain a smooth puree.
2. Sautéing the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell peppers, sautéing for 5 minutes until they become translucent. This step will release the flavors and add depth to your soup.
3. Adding the vegetables: Now, add the fresh beans and the green bean pods cut into 2-3 cm pieces, along with the carrot slices and bay leaf. Mix well and let the vegetables sauté together for about 10 minutes, stirring occasionally.
4. Boiling the soup: After the vegetables have sautéed, pour 3 liters of water into the pot. Season with salt and pepper to taste. Let the soup boil over medium heat for 15-20 minutes, or until all the vegetables are tender.
5. Adding the tomato juice: After the vegetables have boiled, add the tomato mixture, celery, and hot pepper. This step will enhance the soup's flavor. Cover the pot and let it simmer on low heat for another 10-15 minutes, allowing the flavors to meld perfectly.
6. Finalizing the dish: Before serving, add the chopped fresh parsley, which will bring an extra touch of freshness. Taste the soup and adjust the seasonings if necessary.
7. Serving: The soup is served hot, ideally alongside a slice of fresh bread or croutons. If desired, you can add a tablespoon of sour cream or yogurt for extra creaminess.
Practical tips:
- Choosing vegetables: Use seasonal vegetables to get the best flavors and nutrients. You can experiment with other vegetables like zucchini or cauliflower.
- Variations: If you want a heartier soup, you can add diced potatoes or a handful of pasta. You can also replace the beans with lentils or chickpeas.
- Storage: The soup keeps well in the fridge for 2-3 days. It can be frozen, but it’s best enjoyed fresh.
Nutritional benefits:
This vegetable soup is not only tasty but also very healthy. It is rich in vitamins, minerals, and antioxidants, contributing to a balanced diet. Eating a variety of vegetables improves digestion and supports the immune system.
Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a convenient option and can be just as nutritious as fresh ones.
- What other spices can I use? You can experiment with herbs like thyme, oregano, or basil to add various flavors.
A vegetable soup is more than just a simple meal; it is a story, a tradition, and an excellent way to enhance your diet. Enjoy every spoonful of this light vegetable soup and delight in every color and flavor it brings! Bon appétit!
Ingredients: 1 onion 3-4 tablespoons of oil 3 different colored bell peppers 3 large carrots 1 handful of fresh beans a few green bean pods 1 bay leaf 1/2 kg tomatoes a few celery leaves 1/2 piece of chili pepper 1 bunch of parsley leaves salt and pepper to taste
Tags: vegetable soup
