The soup is great as a starter, and you can use the liquid for cooking, which you can also freeze!
Because there is no beef or other meat in this soup, it has a much longer shelf life and doesn’t sour quickly. As you start cooking, make more and more of it and then use it for cooking or eat it in multiple rounds. You can also freeze it and thaw it again when needed. It’s as good as fresh!
Here’s how: When cooking the soup, set aside as much of the soup as you plan to eat with pasta, cook the pasta in it, and cool the rest separately to room temperature. Divide it into portions and store in the refrigerator or in a cupboard. Plus, it keeps for a month in the fridge and even longer in the freezer. We do not recommend freezing soup with noodles as the noodles will then be overcooked. However, you can easily cook noodles in thawed soup.
If you need ideas on how to use the soup base, choose:
Pasta from a pot with zucchini, cherries and mint
Great chilli con carne for cold days
Creamy tomato risotto with roasted vegetables
Vegetable jota with sauerkraut
Pappa al pomodoro: tomato soup with bread
Chicken with mushrooms and yellow pumpkin in wine sauce
Risotto with yellow pumpkin and mushrooms
But before you watch the video on how to make this magical soup, here are some tips to make it easier to prepare:
• You can also use celery or kohlrabi bulbs instead of fennel.
• You can also use a teaspoon of tomato concentrate instead of fresh tomatoes.
• Thyme is optional but adds flavor to the soup.
• The soup can be strained, refrigerated and frozen.
• You can use the soup as a soup base for preparing risottos, sauces and the like.
• You can also use broccoli instead of zucchini.
• Instead of parsley, you can sprinkle the soup with chives before serving.
• First add a teaspoon of salt to the soup, then after an hour of cooking, taste and add salt if necessary.
• The longer you cook the soup, the more concentrated the flavor becomes – so you don’t need a stock cube and it’s all natural vegetable soup.
For even easier preparation, watch the preparation video.
Have a good run!
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INGREDIENTS (for about 4 people)
• 1 (brown) onion
• 5 carrots (one for cooking)
• 1 stick of celery
• 1/2 fennel
• 2 tablespoons of oil
• 1 bay leaf
• 5 peppercorns
• 1/2 tomato (or 1 teaspoon tomato concentrate)
• 2 sprigs of thyme
1 bunch fresh parsley (save some for garnish)
• 2.5 liters of water
• 2 teaspoons of salt
• 3 nests of soup noodles
• 1 zucchini
First clean and slice all the vegetables and prepare all the other ingredients.
Heat oil in a large skillet and sauté onion, fennel, celery and carrots. Then add the tomatoes, thyme, bay leaf, pepper and parsley and pour over the water. Add more salt, stir, and bring the broth to a boil, covered.
Then cook for at least an hour to cook the vegetables. The longer you cook it, the more intense the flavor will be. Then strain the soup. You can use it to prepare other dishes or you can enrich it with stew. Add the noodles and vegetables.
Spiralize or grate the carrots and zucchini. Stir the prepared vegetables and noodles into the soup and cook for about 3 minutes to cook the noodles. Stir in between so the noodles don’t stick together.
Plate up the soup, sprinkle with some fresh parsley and serve.