New recipes

Vegetable soup

Vegetable soup


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Let's see, who's fasting? Well, I'm holding on, so I thought I'd make a fasting soup with vegetables, lots of vegetables.

  • half a cabbage;
  • half a cauliflower;
  • 5-6 potatoes;
  • 2 onions;
  • a capsicum and a fat pepper;
  • spices;
  • house bags.

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Vegetable soup:

In the pot in which you make the soup, put water about three quarters. When it starts to boil, add the peeled potatoes and cut them into cubes and the cauliflower unwrapped in the bouquets. After boiling for about 5 minutes, add the chopped cabbage. Wait until it boils well for about 10-15 minutes. Finely chop the onion and peppers and heat them, then add them over the soup. Season with salt and pepper, add a little thyme, give an extraordinary taste. Put 2-3 tablespoons of borscht and let it boil for another 5 minutes. If you want, add a little finely chopped parsley.

Tips sites

1

you can use other vegetables, whatever you have at hand and what you like, you can juggle the ingredients as you like.


Vegetable soup

First, boil the roots (celery, onion, carrots, postarnacul). After 20 minutes from the first boil, add the zucchini, potatoes, peppers and tomatoes and let it boil for another 25 minutes.

Season the soup with oil, salt, pepper and sprinkle the greens on top.

The soup comes out perfect if the water is replaced with bone soup and if it is also sour with lemon or green corcoduse it comes out divine.

Vegetable soup

peel the zucchini, cut into cubes, chop the onion, grate the carrots and put them in a saucepan.

Summer vegetable soup

Put the oil in a pot and all the vegetables cleaned, washed and cut as desired, simmer


Powered by Juicer.io

(5 points / total votes: 56)

Maria 2 years ago - 25 February 2015 10:08

Re: Chicken soup with vegetables

You tempt us with goodness. I will have to give up
sweets. for this post.

Ioana 2 years ago - 25 February 2015 10:28

Re: Chicken soup with vegetables

I will also tempt you with fasting recipes. maybe a "healthy" sweet.

Alina 2 years ago - 25 February 2015 13:08

Re: Chicken soup with vegetables

Hi, Ioana! Wonderful recipe!
I have a colleague from Moldova who cooks a lot at college, so I also stole a recipe from her. Among the recipes, there is also this Greek soup. Sometimes it is made with chicken breast, sometimes it replaces the chicken breast with mushrooms. After all the vegetables are ready, instead of adding the egg (and / or sour cream), add slices of melted cheese. The result is extremely good! And this soup (which is my favorite) is not so hard for me anymore, I have problems with the gallbladder. Have you ever tried?

Ioana 2 years ago - 25 February 2015 13:47

Re: Chicken soup with vegetables

Alina, I didn't make melted cheese soup, but I can imagine it making it creamy. I like the idea of ​​mushrooms, for lacto-vegetarians.
try the version only with egg and lemon and see how it falls on your gallbladder. with this amount of egg and without cream it is very light.

Simona-Adina Hotea 2 years ago - 25 February 2015 16:25

Re: Chicken soup with vegetables

Here is a very suitable re & # 259et & # 259 for my current condition. On time!

indigo 2 years ago - 25 February 2015 17:06

Re: Chicken soup with vegetables

good, I know what I'm eating today, my appetite is already great, ms

mona 2 years ago - 25 February 2015 18:45

exactly what we are looking for at the moment!

Raluca 2 years ago - 27 February 2015 21:24

Re: Chicken soup with vegetables

It looks great, and I don't even doubt the taste, but please tell me where to find barley?
Thanks

Ioana 2 years ago - 27 February 2015 21:43

Re: Chicken soup with vegetables

at Mega Image, Lidl and in supermarkets where they have Barilla (it's called Risoni). you can put rice in place if you can't find it.

Raluca 2 years ago - 27 February 2015 21:56

Re: Chicken soup with vegetables

Ok, thank you very much, this soup will be part of the weekend menu

Andra 2 years ago - 5 July 2015 11:37

Re: Chicken soup with vegetables

Very good! I put a part of the carrot on the small grater, so that when it hardens to leave its color, there is no need for an egg. And, I soon discovered that dill gives it a special taste.
Thank you! Many kisses!

Maria Ionus 2 years ago - 19 July 2015 12:53

Re: Chicken soup with vegetables

It looks pretty good, vegetable soup with chicken, and it's also tasty.

Jasmin 2 years ago - 20 August 2015 15:10

Re: Chicken soup with vegetables

Chicken Soup. which you add in step 4, how do you do it? Can I put water in place?

Ioana 2 years ago - 20 August 2015 15:31

Re: Chicken soup with vegetables

I make chicken soup like here, steps 1-4 [link]
it also works with water.

Dorin Cr? C 2 years ago - 11 September 2015 13:30

Re: Chicken soup with vegetables

I am a man and a husband (my husband is about 40 years old). wonderful to cook and you like what results from this concern. So today, later in the evening, I will make a chicken soup according to this recipe, but I will add some more. Maybe it comes out even tastier.
Sincerely, Dorin C.

Ioana 2 years ago - 12 September 2015 10:47

Re: Chicken soup with vegetables

as in any field, if you invest a little time and interest you can work wonders in the kitchen. indeed the satisfaction is immense. when you taste it and see what you could do and then when you share it with others and you see their delight.
and. did the soup come out better?

Dorin Cr? C 2 years ago - 12 September 2015 18:49

Re: Chicken soup with vegetables

Ioana 2 years ago - 14 September 2015 14:08

Re: Chicken soup with vegetables

Cornelia a year ago - 15 March 2016 20:48

Re: Chicken soup with vegetables

Chicken soup is almost ready, Ioana soup follows, do you think I can use a little borscht - made by my grandmother - instead of lemon? Thanks!

Ioana a year ago - March 15, 2016 9:10 p.m.

Re: Chicken soup with vegetables

Yes, I think it will go very well with borscht.

Oana a year ago - July 23, 2016 1:16 PM

Re: Chicken soup with vegetables

Hi Ioana, she looks super chubby. One question ... does the chicken breast boil it before or is it put raw over the hardened vegetables?
Thanks!

Laura 11 months ago - 10 February 2017 14:12

Re: Chicken soup with vegetables

It looks fff good. Today I do it too, with homemade flour.

Ioana 11 months ago - 12 February 2017 11:42

Re: Chicken soup with vegetables

house chicken, right? it will come out very good then

5 months ago - 19 September 2017 09:46

Re: Chicken soup with vegetables

I would like to know for how many servings the amount of soup would come: D
Thanks!


Vegetable soup

First, boil the roots (celery, onion, carrots, postarnacul). After 20 minutes from the first boil, add the zucchini, potatoes, peppers and tomatoes and let it boil for another 25 minutes.

Drizzle the soup with oil, salt, pepper and sprinkle the greens on top.

The soup comes out perfect if the water is replaced with bone soup and if it is also sour with lemon or green corcoduse it comes out divine.

Vegetable soup

peel the zucchini, cut into cubes, chop the onion, grate the carrots and put them in a saucepan.

Summer vegetable soup

Put the oil in a pot and all the vegetables cleaned, washed and cut as desired, simmer


Summer vegetable soup

I know that in the summer I keep an eye on your salads, simple dishes and I kind of run away from the hot ones, because it's just so hot outside. But would you refuse a summer vegetable soup served at room temperature and prepared in just 10 minutes?

Except for the cream soup where we have a basic ingredient and the rest comes in addition to it, I like soups full of vegetables, the long juice doesn't really tempt me. So I put on a vegetable-rich soup, sour with lemon juice and scented with fresh garden dill.

Because I didn't have time before either, but since I value what I eat and give more importance to the ingredients, here is a soup that should not be boiled until the vegetables are lost in the juice, but only enough to keep its flavor and freshness, and when you chew them you feel them crispy. 10 minutes to wash and cut the vegetables, and in the meantime boil the water, and another 10 minutes to prepare the soup. What do you say? It's hard? You make the market on the way home and you came out with fresh vegetables.

Summer vegetable soup

3 tomatoes of about 350 grams

200 grams of yellow beans sheath

2 onions of about 130 grams

50 grams of green peas

Bring the water to a boil and when it has boiled, add the yellow beans cut into pieces, let it boil for 5 minutes, and then add the rest of the chopped vegetables, except the tomatoes. After another 5 minutes, add the tomatoes and turn off the heat. Season with salt, sour with lemon juice to taste and add finely chopped dill.


First we clean all the vegetables and wash them well. Chop the onion, carrots, celery, parsnips, parsley root, garlic and leeks well or, more simply, put them on a large grater.

We chop the potatoes, bell peppers, beans, cauliflower and zucchini in small cubes and put them in a bowl with cold water and a little salt. Chop the cabbage into thin strips. We cut the tomatoes in half. We also chop the greens as small as possible, if we have dry greens we crush it well between the palms so that it comes out as a kind of powder.
Now we have all the ingredients ready.

In a separate pot from the one in which we will prepare the soup, boil the tomatoes cut in half.

In another pot, boil the borscht. Meanwhile, in the pot in which we will prepare the soup, heat half the amount of butter, add the pepper and salt, leeks, onions and garlic and simmer them. Take the pot off the heat and let it cool, then add the potatoes, carrots, celery, parsnips, parsley root, bell pepper, green beans, cauliflower, cabbage and zucchini drained and drained. We suffocate them a little for everything, then "quench" with 1l-1l and 1/2 of water and let them boil.

When the tomatoes are completely cooked, take them off the heat and pass them through a sieve so that we can easily separate them from the peels and seeds. We add the juice and the resulting core over the boiling borscht. When it boils well, add the larch, parsley, celery (leaves or powder), lemon juice and mix well. Let it boil until it decreases and acquires a uniform color.

During this time, beat the egg foam, finely chop the whole dill and add it over the egg, stirring constantly, then add the yoghurt.

When the vegetables start to soften, so halfway through the cooking time, add the well-boiled and low-mixture mixture of borscht with tomatoes, greens and lemon juice. Let it boil well until it drops, add the egg with yogurt and dill and the rest of the butter, stirring constantly. Let it boil until the egg is incorporated, otherwise the soup can be altered from one day to the next if it is not well cooked.

When serving, we can add a few finely chopped green parsley and / or larch leaves to the plates.


Vegetable soup

Many times, I prefer a vegetable soup instead of meat soups or soups, when it comes to preparing a more filling main course. Even more meaty, of course. Vegetable soup is light, flavorful and very tasty and. everyone in the house likes it, which is very important!

Ingredients (for 4 liters of soup):

1 large onion
3 carrots
2 strands of parsley root
1 small celery (the size of an egg)
1 large bell pepper
1 large white gully (250 grams)
300 grams of cauliflower, cleaned, broken into small bunches
250 grams of green beans
2 medium potatoes, cleaned and cut into cubes
2 medium-sized tomatoes, scalded, peeled and cut into cubes
3 tablespoons oil

300 grams of sour cream with 30% fat content
3 yolks

greens: parsley, larch, celery leaves, fresh dill

to taste, lemon juice or vinegar, when serving

For starters, I want to mention that the way I matched the vegetables corresponds to my preferences, but also to the stock in the pantry and refrigerator. What is mandatory for this soup is onions, peppers and roots, as well as scalded tomatoes that are added at the end. The vegetables are matched according to everyone's preferences, one of the ones listed by me may be missing and others may be added, such as: green peas, chopped cabbage, even zucchini, etc.

I proceeded as follows: in order for the soup to look as good as possible, with colored fat stars, I put in the oil chopped onion, pepper, carrots, parsley and celery, all clean and cut into cubes:


In the meantime, I cleaned the gulia, removing as much of the wood as possible, and cut it into cubes:


As soon as the roots and onions started to develop their aroma and leave liquid, I extinguished everything with 2 liters of hot water (in case the liquid drops too much, it is supplemented with hot water during cooking), I added salt and gulia - given that it boils harder:


Until it started to boil, I cleaned and portioned the cauliflower:


When the gulia began to soften, I added to the juice that boiled the cauliflower and green beans:


And as soon as the cauliflower was almost ready, I added the diced potatoes and the scalded tomatoes, cleaned and cut into cubes. I left it on the fire until the potatoes were cooked:


I sprinkled the chopped greens and put the lid on, so that the flavors blend in for about 10 minutes.

I beat the yolks with 2 tablespoons of cold water, then with greasy cream (if the cream used has a lower percentage of fat, increase the amount used to about 350-400 grams). I added a pinch of soup to this mixture, I mixed well, then I added over the rest of the soup from the pot. I matched the taste of salt and pepper. When serving, I sprinkled some more greens:


Vegetable soup

Many times, I prefer a vegetable soup instead of meat-based soups or broths, when it comes to preparing a more filling main course. Even more meaty, of course. Vegetable soup is light, flavorful and very tasty. everyone in the house likes it, which is very important!

Ingredients (for 4 liters of soup):

1 large onion
3 carrots
2 strands of parsley root
1 small celery (the size of an egg)
1 large bell pepper
1 large white gully (250 grams)
300 grams of cauliflower, cleaned, broken into small bunches
250 grams of green beans
2 medium potatoes, cleaned and cut into cubes
2 medium-sized tomatoes, scalded, peeled and cut into cubes
3 tablespoons oil

300 grams of sour cream with 30% fat content
3 yolks

greens: parsley, larch, celery leaves, fresh dill

to taste, lemon juice or vinegar, when serving

For starters, I want to mention that the way I matched the vegetables corresponds to my preferences, but also to the stock in the pantry and refrigerator. What is mandatory for this soup is onions, peppers and roots, as well as scalded tomatoes that are added at the end. The vegetables are matched according to everyone's preferences, one of the ones listed by me may be missing and others may be added, such as: green peas, chopped cabbage, even zucchini, etc.

I proceeded as follows: in order for the soup to look as good as possible, with colored fat stars, I put in the oil chopped onion, pepper, carrots, parsley and celery, all clean and cut into cubes:


In the meantime, I cleaned the gulia, removing as much of the wood as possible, and cut it into cubes:


As soon as the roots and onions started to develop their aroma and leave liquid, I extinguished everything with 2 liters of hot water (in case the liquid drops too much, it is supplemented with hot water during cooking), I added salt and gulia - given that it boils harder:


Until it started to boil, I cleaned and portioned the cauliflower:


When the gulia began to soften, I added to the juice that boiled the cauliflower and green beans:


And as soon as the cauliflower was almost ready, I added the diced potatoes and the scalded tomatoes, cleaned and cut into cubes. I left it on the fire until the potatoes were cooked:


I sprinkled the chopped greens and put the lid on, to blend the flavors for about 10 minutes.

I beat the yolks with 2 tablespoons of cold water, then with greasy cream (if the cream used has a lower percentage of fat, increase the amount used to about 350-400 grams). I added a pinch of soup to this mixture, I mixed well, then I added over the rest of the soup from the pot. I matched the taste of salt and pepper. When serving, I sprinkled some more greens:


Start by making sure that you have brought all the ingredients mentioned in the list to the work table.

Wash the potatoes well and boil them in a pot with enough water to cover them. Add a teaspoon of salt. This will speed up the penetration of the potatoes and help you save more time. Let the potatoes simmer over medium heat, just enough to penetrate easily if you prick them with a fork. Complete boiling is not necessary, as they will once again be subjected to heat treatment. Pass the boiled potatoes through a stream of cold water so that they can clean them faster.

Peel a squash, grate it and squeeze the juice. Drain the grated carrot well and add it over the boiled potatoes, also passed through a grater. Drain the canned corn kernels and pass half of them through the mincer. You can also grind them with the help of the food processor, but be careful not to turn them into puree. Peel a squash, grate it and chop it into small cubes. Peel a squash, grate it and chop finely. Wash the greens, drain well and chop finely.

After you have prepared all the ingredients for this recipe for vegetable meatballs with lots of greens, mix them all in the same bowl. Add the remaining corn kernels. They will look beautiful through meatballs. Add salt and pepper to taste and paprika for flavor and color. You can also add a teaspoon of flour to the composition, but no more. Add flour only if the texture of the composition is slightly watery.

How to form and prepare fasting meatballs

Homogenize well the composition for meatballs, then shape it into spherical shapes, specific to meatballs. After you have shaped all the meatballs, place them on a plate and heat the pan with oil.

Fasting meatballs ready for preparation / Shutterstock

Take each meatball and flatten it lightly in your palms. Gently pass it through the flour and place it in the pan. Do the same with all meatballs.

In the absence of eggs in the composition, a link between the ingredients, the vegetable meatballs brown more easily if they are flattened. Brown the meatballs nicely, turning them from side to side. Take them out on a tray lined with baking paper.

You can serve simple meatballs as an appetizer, but you can also serve them with a tomato sauce. They are also delicious with a salad, a side dish, etc. In any combination you prefer, they will be a delight for the taste buds.

Vegetable meatballs with lots of greenery section / Profimedia Images



Comments:

  1. Mansur

    I am sure about that.

  2. Laodegan

    In it something is. Clearly, many thanks for the help in this question.

  3. John-Paul

    I think this is a delusion. I can prove it.

  4. Erwyn

    In my opinion you are not right. Let's discuss. Write to me in PM, we will talk.

  5. Cynhard

    Well done, what a necessary phrase ..., the excellent idea

  6. Codell

    Well sit down, I'm waiting for your robot



Write a message