The choice of vegetables is actually up to you. You can use just broccoli or just cauliflower, add peas, celery and zucchini, or omit any of the vegetables listed. Flexibility is a great feature of this soup.
Also, one of the better features of this soup is the trick of thickening it. Instead of the traditional way of mixing a mixture of water and flour into the soup, we use what’s already in the soup. Mix a little boiled potatoes and liquid together to make a thick consistency, then mix the resulting thick mixture into the soup, which naturally (and healthy) thickens it nicely.
You can also make the soup ahead of time and then reheat it. Because it contains potatoes, freezing is not recommended.
Soups can be eaten at any time of the year. Because they are great! What is important, however, is that they are good and in no way purposeful, undefined and empty in taste. Good soup recipes are even more important, so just save the following recipes:
Improved Classic Bean Soup
Pumpkin soup with broccoli and Asian spaghetti
Great vegetable rice
Onion soup with raw bread
Great broccoli soup with cheese
You can find even more soup recipes under the soup label.
Find even more excellent and healthy recipes at http://www.sitfit.si/!
PREPARATION
INGREDIENTS (for 2 people):
1 Pore
1 handful of celery (about 1 stick)
2 garlic cloves and 1/2 teaspoon dried garlic (optional)
2 sprigs fresh or 1/2 dried thyme
4 small potatoes
1 small handful of fresh/frozen or 1 small can of peas
1 small green zucchini
1/4 head of cauliflower
1/4 head broccoli
1 liter soup base (or boiling water and vegetable stock cubes)
salt, pepper to taste
olive oil
1/4 chili flakes (optional)
fresh parsley to refresh and garnish
PREPARATION
Cut the leek into small rolls, peel the potatoes and cut into cubes. Cut the zucchini into small cubes. Divide the cauliflower and broccoli into florets.
Heat a tablespoon of oil in a saucepan, then sauté the leeks and vegetables over heat. Roast for a minute to soften the leeks but not color them. Add fresh garlic, thyme and, if desired, chili flakes and dried garlic and cook for another minute. Then shake the cauliflower, broccoli, and zucchini into the pot and stir and fry for a few more minutes. Add the potatoes and peas and pour in the vegetable broth. Cook for about 15 minutes to cook the vegetables.
When all the veggies are cooked, add 2 tablespoons of potatoes (you can use some veggies too) and some liquid in a blender and blend, then blend the blended mixture into the soup. Bring the broth to a boil and add salt or pepper if needed.
Stir in the parsley and serve and serve.
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