Green and white vegetable soup with potatoes

Maybe soups get a bad rap just because they’re not prepared properly? Maybe the belief that we can throw whatever we want in the soup, add some water and the soup will be good anyway? Maybe it’s time to finally give soups the attention they deserve?

Soups will be the best thing on our plates in the coming months. And not just clear vegetable and/or beef soups. Also, soups that fill you up, soups that are good, soups that warm you up, and soups that are healthy.

Soups are not just vegetables and water, they are a true art. To start, we need the right combination of ingredients, a good vegetable base — or boiling water and a vegetable stock cube — and a clever way to prepare it.

Five tips for always delicious vegetable soup:

Always fry onions or leeks: this way they lose their sharpness.

Never overcook vegetables: always add softer ones at the end.

Always season the soup well: too little or too much salt destroys the soup.

Avoid thickening the soup with flour: save some vegetables, return to the soup, and thicken the soup naturally.

Add fresh spices to the soup at the end: this will refresh and make the soup fragrant.

Follow these few tips and start making great vegetable soup every time from now on. Have a good run!

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RECIPE

INGREDIENTS (for 2 people)

1 Pore

1 stem green

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 vegetable soup base (or boiling water and vegetable stock cubes)

Sol

pepper

olive oil

1 sprig of fresh parsley

PREPARATION

Cut the leek into rolls, peel the potatoes and cut into cubes. Cut the zucchini into small cubes. Cut the cauliflower and broccoli into florets and soak in warm, salted water for five minutes to get all the dirt and critters out. After five minutes, pick the buds out of the water and rinse them under running water.

Heat a tablespoon of oil in a pan and sauté the leeks and vegetables for 1 minute so that the leeks are soft but not colored. Add the potatoes and peas to the shrimp and stir, then pour over the vegetable soup base. Cook for about 10 minutes until the potatoes are almost done.

Then add the cauliflower, broccoli and zucchini to the shrimp and stir and pepper and cook an additional 5 minutes to cook the cauliflower, broccoli and zucchini.

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, try adding salt or pepper if needed. Stir in the parsley, serve and serve.


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