Even though it’s already quite summery this spring and we’ve been comfortably warm for quite some time, today we’re going to think of the good old vegetable soup in cream form, or rather consistency.
I know quite a few people who don’t consume the usual vegetable soup, but when it’s creamy they like it. If I start with my family, I quickly find such an example.
Perhaps warm soups really are more of a winter domain, and yet there are people who never eat lunch without soup at any time of the year. If we are athletes, a good soup after a workout can be useful to recover quickly and replace part of the salt lost through sweat and, of course, vitamins and minerals.
Vegetable soup is an easy and healthy meal in terms of performance, but it can also be made ahead of time. If possible, consider a piece of toasted bread with garlic.
Flight Recipe: Vegetable Soup. PHOTO: Tanja Drinovec / Delo
For one pot of vegetable soup we need:
oil
1 large leek
3 roots
A bunch of parsley with a root
Half a cauliflower
A piece of green
2 handfuls of frozen peas
2 zucchini
1 kohlrabi
Fist Red Lens
salt pepper
2 tablespoons sour cream
Preparation of vegetable soup:
Fry the cleaned and sliced leek in oil. Clean the remaining vegetables and cut into small pieces. Add the carrots, parsley root, celery and peas to the leek. We fry everything together for a while. Pour a glass and a half of water and add the remaining greens and washed lentils. We cook everything together so that the vegetables and lentils soften well. If necessary, add a little more water, but make sure that the soup does not become too thin. Season with salt and pepper and add the sour cream at the end. Set the pot aside and pick it up with an immersion blender. Serve warm with toasted bread slices (cubes).
Flight Recipe: Vegetable Soup. PHOTO: Tanja Drinovec / Delo
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