Vegetable Soup
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
This recipe is a must-have when you want to get serious and finally avoid flour and fatty foods. Vegetable soup—even the name of the recipe sounds healing. The secret lies in the variety of vegetables, from two kinds of cabbage, cauliflower and broccoli, to potatoes, which add starch and noticeably thicken the soup, and leeks, which provide sweetness and richness, even when there is no meat broth involved. Plus, the dish doesn’t look sparse in the bowl—thanks to flecks of red pepper and garlic with its appetizing aroma. And there’s nothing unnecessary, no animal fats or excess calories; you can prepare it in half an hour, and the warmth of this hearty vegetable stew will be enough to fend off the whims of chilly weather.
Ingredients
- Leek - 1 piece
- Carrot - 1 piece
- Potato - 10 oz
- Sweet Pepper - 1 piece
- Cauliflower - 10 oz
- Broccoli - 10 oz
- Green Peas - 5 oz
- Olive Oil - 0 fl oz
- Vegetable Oil - 0 fl oz
- Water - 1½ l
- Garlic - 1 clove
- Ground Black Pepper - to taste
- Salt - to taste
- Spinach - to taste
Step by Step guide
Step 1
Slice the white part of the leek into half-moons and cut the carrot into rounds.
Step 2
Cut the potatoes into cubes with a side length of 1.5 cm. Remove the seeds from the peppers and cut them into pieces of roughly the same size.
Step 3
Separate the broccoli and cauliflower into small florets.
Step 4
In a heavy-bottomed pot, heat a mixture of vegetable and olive oil.
Step 5
Sauté the leeks until golden brown, stirring constantly.
Step 6
Add the carrots and continue frying, stirring, for another 5 minutes.
Step 7
Squeeze the garlic into the pot, add the potatoes, and stir.
Step 8
Pour water into the pot, bring it to a boil, and cook for 5 minutes.
Step 9
Add the pepper and cook for another 5 minutes.
Step 10
Add the florets of both types of cabbage and cook for another 2–3 minutes.
Step 11
Season the soup with salt and pepper. Add the peas, cook for a minute, and then remove from heat.
Step 12
Serve with spinach leaves.
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