Summer vegetable soup
Summer vegetable soup - an explosion of freshness on your plate
Summer vegetable soup is one of those recipes that brings joy not only through taste but also through the vibrant colors and natural aromas of the ingredients. This soup is perfect for warm summer days when we want to refresh ourselves with a healthy dish full of vitamins and minerals. Whether you are a novice in the kitchen or an experienced cook, this recipe will bring you satisfaction as it is simple, quick, and delicious.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total: 50 minutes
Servings: 6
Ingredients:
- 1 large onion
- 2-3 large carrots
- 1 red bell pepper
- 2 stalks of celery
- 1 leek
- 1 large celery root
- 150-200 g green peas (fresh or frozen)
- 150-200 g green beans (fresh or frozen)
- 1/2 small cauliflower
- 300 ml tomato puree
- 1/2 bunch of fresh dill
- Salt and ground pepper, to taste
Step by step:
1. Preparing the ingredients
Start by peeling and chopping all the vegetables. Chop the onion finely, grate or slice the carrots into rounds, and dice the bell pepper. Cut the celery and leek into thin rounds, and break the cauliflower into small florets. These cuts not only help with even cooking but also provide a beautiful presentation for the soup.
2. Boiling the vegetables
In a large pot, add about 3-4 liters of water and bring it to a boil. Once the water has started boiling, add all the prepared vegetables. It is important to add them in order: first the onion, carrot, celery, and leek, then the bell pepper, cauliflower, peas, and green beans. This order will ensure that the vegetables cook evenly.
3. Adding the tomato puree
After about 15-20 minutes of boiling, when the vegetables are almost cooked, add the tomato puree. This will give the soup a touch of acidity and a rich flavor. Don’t forget to stir well to evenly distribute the flavors.
4. Seasoning
Salt and pepper the soup to taste. This is the perfect time to adjust the flavors according to your preferences. You might wonder when is the best time to add the spices? The answer is simple: after the vegetables have started to soften but before you take them off the heat.
5. Finishing the soup
After adding the tomato puree, let the soup boil for another 5 minutes. Finally, turn off the heat and add the chopped fresh dill. This will not only provide a fresh aroma but also a vibrant color.
6. Serving
The summer soup is served hot but can also be enjoyed cold, depending on your preferences. You can sour it with borscht or lemon juice for an extra touch of freshness. A slice of fresh bread on the side will perfectly complete the meal.
Practical tips:
- Seasonal vegetables: Use the freshest vegetables available, preferably from the garden or market. The soup will taste much better and more authentic.
- Variations: You can experiment with other vegetables such as zucchini, squash, or even potatoes. You can also add herbs like basil or parsley to diversify the flavors.
- Storage: The soup keeps well in the refrigerator for 2-3 days. You can freeze it for longer storage, but make sure to let it cool before placing it in freezing containers.
Nutritional benefits:
This soup is rich in vitamins, minerals, and antioxidants due to the variety of vegetables used. It is an excellent source of fiber, which aids digestion and helps maintain a healthy weight. Additionally, it is a low-calorie recipe, perfect for those looking to maintain a healthy lifestyle.
Frequently asked questions:
1. Can I use frozen vegetables? Yes, frozen vegetables are an excellent choice, especially when you don’t have access to fresh ones. Make sure to let them thaw before adding them to the soup.
2. How sour can the soup be? This aspect depends on your preferences. Start with a small amount of lemon juice or borscht and gradually add, tasting to achieve the desired acidity.
3. What can I do with leftover soup? Vegetable soup is versatile and can be used as a base for other soups or sauces. You can add pasta or rice to create a more substantial dish.
In conclusion, summer vegetable soup is not just a simple recipe but a true celebration of flavors and colors. I invite you to try it and enjoy every spoonful. Enjoy your meal!
Ingredients: 1 large onion, 2-3 large carrots, 1 red bell pepper, 2 celery stalks, 1 leek, 1 large celery root, 150-200 g green peas, 150-200 g green beans, 1/2 small cauliflower, 300 ml tomato puree, 1/2 bunch of dill, salt, ground pepper
