Summer vegetable soup is a very tasty and light hot dish. It perfectly combines a delicate zucchini, tomatoes with sourness and each vegetable retains its unique taste. And when, at the end of the cooking, you decorate the dish with fresh herbs and give it a little insisting, then everyone will ask for more supplements. Such a vegetable soup is very useful as it is simple for a fasting day.
Summer vegetable soup in Italian style
Ingredients:
- bulb - 1 piece;
- carrots - 2 pieces;
- potatoes - 2 pieces;
- petioled celery - 1 piece;
- garlic - 2 cloves;
- green peas - 50 g;
- fresh cabbage - 50 g;
- cheese - 50 g;
- white bread - 3 slices;
- olive oil - 4 tbsp. spoons;
- spice.
Preparation
All the vegetables are thoroughly washed, cleaned and cut into small pieces. Then melt a piece of oil in a frying pan with high sides, spread onion, celery , carrots, garlic, potatoes and fry everything, stirring, for about 5-7 minutes.
After that, pour in about a liter of water, bring everything to a boil and cook for 20 minutes. Then add the green peas, chopped cabbage, spices, cover and cover for another 10 minutes. This time, fry the slices of bread in a pan and place them in each plate, sprinkling with olive oil. Pour out the prepared soup and sprinkle it with grated cheese.
Recipe for summer vegetable soup-puree
Ingredients:
- butter - 25 g;
- bulb - 1 piece;
- garlic - 1 clove;
- zucchini - 2 pcs .;
- vegetable broth - 1.5 liters;
- celery - 2 pcs .;
- Savoy cabbage - 200 g;
- cheese - 50 g.
Preparation
Cream butter melt in a saucepan on low heat. Then we throw a finely chopped onion and passer, stirring, for about 5 minutes until soft. Garlic is cleaned, crushed and added to the onion together with chopped small pieces of zucchini and finely chopped celery. We cook the vegetables, stirring, for another 5 minutes, and then pour all the hot broth. Bring to a boil, reduce the heat and cook for 15 minutes.
And this time with cabbage we cut off the upper leaves and shred with its thin straws. After that, we knead it lightly with our hands and throw it into the pan. Boil the soup for 10 minutes and at the very end add crushed parsley, salt and pepper to taste. Shake well with a blender, pour the summer vegetable soup on small bowls and sprinkle with grated cheese and freshly ground pepper.
Summer vegetable soup with courgettes
Ingredients:
- potatoes - 2 pieces;
- water or broth - 1 liter;
- bulb - 1 piece;
- carrots - 1 piece;
- zucchini - 1 piece;
- tomato - 2 pcs .;
- garlic - 1 clove;
- fresh greens;
- vegetable oil;
- spice;
- sour cream.
Preparation
In a saucepan pour 1 liter of boiled water or chicken broth. Potatoes are cleaned, washed, cut into cubes, put into boiling water and cook for 10-15 minutes. Peeled onions shredded cubes and pass in a small amount of vegetable oil 2 minutes on medium heat. Carrots grind in thin circles and fry with onion until golden. Then add the chopped
On tomatoes we make a light cut with a knife, we fill tomatoes with boiling water, and then we lower it into cold water and remove peel from them. We cut the tomatoes into cubes and add them to the frying pan.
Stir and cook the roast for another 1 minute, so that the vegetables are exchanged juices. Now spread the contents into a pot of potatoes, bring to a boil and cook on a small fire for another 5 minutes. Next, throw a laurel leaf, dill greens, a little green onion, chopped garlic clove, salt, bring to a boil, turn off the fire and let the soup brew. When serving on the table, we pour the dish on plates and put in each little sour cream.