Vegetable and cauliflower soup

Cauliflower vegetable soup is an excellent choice for those who want to enjoy a healthy dish, full of vitamins and delicious flavors. This recipe is not only simple but also quick, perfect for days when you want to enjoy a comforting lunch without too much effort. Next, I will present step by step how to prepare this soup, sharing with you some useful tricks, variations, and nutritional information.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total: 1 hour
Servings: 6

Ingredients

- 1 medium onion
- 1 large carrot
- 1 zucchini
- 2 medium potatoes
- 1 small celery (about 100 g)
- 1 red bell pepper
- 1 green bell pepper
- 1 cup of sour cherry juice (or tomato juice)
- 4-5 tomatoes (fresh or canned)
- 1 handful of yellow beans (can also be canned)
- a few cauliflower florets
- 1 bunch of lovage (or fresh parsley)
- 1-2 tablespoons of tomato paste
- salt, pepper, and seasoning (to taste)
- optional: 1 egg to add at the end, yogurt for serving

Preparation

1. Preparing the vegetables: Start by finely chopping the onion. Use a sharp knife to get uniform cubes. You can grate the carrot, and cut the red and green bell peppers into cubes. Peel and cut the zucchini, potatoes, and celery into medium-sized cubes.

2. Sautéing the vegetables: In a large pot, add 2-3 tablespoons of olive oil or sunflower oil. Sauté the onion over medium heat until it becomes translucent, about 3-4 minutes. Add the grated carrot and chopped bell pepper, continuing to sauté the mixture for another 5 minutes. This step will enhance the flavors and give the soup a unique taste.

3. Adding water: After the vegetables have sautéed, add 1 liter of boiling water to the pot. Using hot water helps maintain a constant temperature so that the vegetables cook evenly. Now is the time to add the rest of the vegetables: zucchini, potatoes, and celery. Let them boil for 15-20 minutes on low heat, covering the pot with a lid.

4. Preparing the cauliflower: Meanwhile, break the cauliflower into florets and place them in a bowl with salted water and a bit of vinegar. This method will help clean the cauliflower of any impurities. After 10 minutes, rinse the florets under cold running water.

5. Adding the final ingredients: Once the vegetables are partially cooked, add the cauliflower, yellow beans, and crushed tomatoes. These ingredients will add extra color and flavor to the soup.

6. Seasoning: After all the vegetables are cooked, add the sour cherry juice (or tomato juice), tomato paste, and season with salt, pepper, and seasoning to taste. If you want a more intense flavor, you can add a bit of crushed garlic.

7. Finishing the soup: Finally, if you want to add an egg, crack it into a bowl and beat it lightly with a fork. Add it to the soup while stirring with a spoon to create egg ribbons. This step will give the soup a creamy texture.

8. Serving: The soup is served hot, garnished with freshly chopped lovage and a spoonful of yogurt on top. This combination will add a creamy and refreshing contrast.

Useful tips

- Variations: You can experiment with different vegetables depending on the season. For example, add peas or broccoli for a nutrient-rich soup.
- Sour cherry juice: If you don’t have it, you can use tomato juice or lemon to sour the soup.
- Storage: The soup keeps well in the refrigerator for 2-3 days. You can also freeze individual portions for a quick meal on hand.

Nutritional information

This soup is an excellent source of vitamins, minerals, and fiber. Each serving has approximately 150 calories, making it a healthy option for a balanced diet. Cauliflower is rich in antioxidants, while the varied vegetables provide essential vitamins.

Frequently asked questions

- Can I use frozen vegetables? Yes, frozen vegetables are a convenient option and can be added directly to the soup without thawing beforehand.
- How can I make the soup spicier? Add a bit of hot pepper or chili sauce for an extra kick.
- Can it be made vegetarian? This recipe is already vegetarian, but you can omit the tomato paste and use only fresh vegetables for a pure version.

Cauliflower vegetable soup is a versatile dish that is easy to customize. So, feel free to play with the ingredients and add your own touch. Happy cooking!

 Ingredients: A few cauliflower bouquets, 1 bell pepper, 1 green bell pepper, 1 onion, 1 bunch of lovage, 1 carrot, 2 zucchinis, 1 potato, 1 small celery, 1 cup of sour plum juice for souring, 4-5 tomatoes, tomato paste, 1 handful of yellow beans, green parsley.