Vegetable Puree Soup with Olives
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
You can add frozen vegetables or vegetable mixes to this puree soup, including green beans, sweet pepper mixes, and more. Additionally, you can substitute regular green cabbage for cauliflower or broccoli. You can also include dried herbs and a spice blend of aromatic herbs in the sauté.
Ingredients
- Potato - 7.1 oz
- Carrot - 2 pieces
- Cauliflower - 10.6 oz
- Onion - 1 head
- Garlic - 5 cloves
- Broccoli - 3.5 oz
- Vegetable Oil - 3 fl oz
- Parsley - 1.1 oz
- Dill - 1.1 oz
Step by Step guide
Step 1
Pour 1 to 1.5 liters of water into a pot and bring it to a boil. Then, add the potatoes, cut into large cubes, and the carrots, sliced into rounds, into the boiling water.
Step 2
After 10 minutes, add cauliflower and broccoli to the pot. Cook on low heat for 10 to 15 minutes, seasoning with salt to taste.
Step 3
Five minutes before it's done, add coarsely chopped parsley and dill.
Step 4
Prepare the sauté. Heat vegetable oil in a skillet, add diced onions and coarsely chopped garlic. Sauté until light golden brown.
Step 5
Once both ingredients for the puree soup are ready, take a blender and pour in a portion of the vegetable soup and a portion of the sautéed mixture. Blend thoroughly and pour it into a saucepan. Then take the next portion of the vegetable soup and sautéed mixture.
Step 6
Stir the resulting puréed soup well and bring it to a boil.
Step 7
Serve the soup hot in bowls, adding 1 teaspoon of sour cream to each, and garnish with black or green olives and sprigs of fresh herbs.
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