Edible vegetable soup

Despite the fact that this spring is already somewhat summery and we’ve been toasty warm for some time, we’ll consider a good old-fashioned vegetable soup in cream form or a better texture for today’s recipe.

I know quite a few people who don’t eat their usual vegetable soup, but if it’s creamy, they enjoy it. If I start with my family, I find it like this quickly.

Perhaps really warm soups are a winter domain, yet there are individuals who do not have lunch without soup no matter what time of year it is. If we are athletes, a good soup can be useful after a workout to recover quickly and replace some of the salt lost through sweat, and of course vitamins and minerals.

Vegetable soup is a simple and healthy meal in terms of performance, but it can also be prepared in advance. If possible, consider a piece of garlic toast.

Trip recipe: vegetable soup.  Photo: Tanya Drnovic/Delo

Trip recipe: vegetable soup. Photo: Tanya Drnovic/Delo

For a pot of vegetable soup we need:

oil
1 large leek
3 roots
A bunch of parsley with root

Half a cauliflower
green piece
2 handfuls of frozen peas
2 zucchini

1 kahlabi
red lens grip
salt pepper
2 tablespoons sour cream

Prepare vegetable soup:

Fry clean, chopped shallots in oil. Clean the rest of the vegetables and chop them into small pieces. Add carrots, parsley root, celery, and peas to the leeks. We’ve been having it all together for a while. Pour one and a half cups of water and add the rest of the washed vegetables and lentils. We cook everything together until the vegetables and lentils are well cooked. If necessary, add a little water, but be careful that the soup is too thin. Season with salt and pepper, and finally add sour cream. Set the pot aside and reserve with a stick blender. Serve warm with slices (cubes) of toasted bread.

Trip recipe: vegetable soup.  Photo: Tanya Drnovic/Delo

Trip recipe: vegetable soup. Photo: Tanya Drnovic/Delo

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