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Peel the vegetables, wash and cut into large cubes. Put in a deep pot, add 2 liters of water and simmer for about 30 minutes, until all vegetables are soft.
Take the pot off the heat and pass the vegetables with the mixer vertically, directly into the juice in which they boiled. Add the butter and sour cream dissolved in a little soup. Season with salt and pepper to taste. Put the pot on the fire again, stirring constantly with a whisk, until it starts to boil. The fire stops.
The svaiter is first cut into thin slices and then into cubes. In each bowl put first svaitel, about 2 tablespoons, then soup. Garnish with sour cream, slices of svaitel and finely chopped green parsley.
The recipe was made at Multicooker.
Fry the onion and garlic (finely chopped) in 3 tablespoons of oil for about 10 minutes (Fry program).
Meanwhile, cut the potatoes and beet pieces.
Add the vegetable soup base, then the potatoes and beets.
Boil for 15 minutes (Boil), then add the frozen vegetable mix and leave for another 15 minutes. You can add them all at once. I left more to boil the potatoes and beets because they were large pieces (compared to the vegetable mix).
Mix everything together with the cream.
I served them with toast with a little onion and pepper jam in vinegar.
South Carefour vegetable soup contains tomato broth, carrots, celery, zucchini, peppers, onions, leeks, green beans. It can also be consumed heated for a few minutes.
Bonduelle frozen vegetable mix contains broccoli (70%), carrots, parsley root, celery, leeks.
Ingredients Vegetable soup, simple and quick fasting recipe
- 120 grams of onions (a small onion), cut into cubes
- 75 grams of carrots (1 medium-sized carrot), diced
- 40 grams of celery (a piece of the volume of a small egg), diced
- 75 grams of peppers, diced
- 60 grams of grated potatoes on a grater
- 150 grams of diced potatoes
- 150 grams of peeled tomatoes (or canned tomatoes in broth)
- 120 grams of cauliflower broken into small bunches, enough to fit in a spoon
- 100 grams of green beans, cut into small pieces
- 2 tablespoons oil
- 1/2 bunch of green parsley
- 1/2 bunch of larch and pepper
- optional: for hardening, 150 ml. of borscht or vinegar or lemon juice to taste
Preparing vegetable soup fasting recipe & # 8211 tempering vegetables mirepoix
1. In the image below you can see all the ingredients I used. I must specify that they are weighed only after they have been cleaned, washed and chopped. If you prepare all the ingredients before you actually start cooking, you will see how easy and fast you will work.
2. In a pot of about 3 liters, put the oil and heat moderately over medium heat. Add the onion, celery and carrot, while adding a pinch of salt. Fry over medium heat, stirring frequently, until onions begin to soften (will become translucent). Then add the pepper and grated potato, whose purpose is to help obtain a more consistent soup. Bake all together, stirring frequently, for about 2-3 minutes.
Vegetable Soup, Quick and Easy Fasting Recipe & # 8211 Soup Preparation
1. Add 1.7 liters of water over the vegetables in the pot. To speed up the soup, we can add hot water. After the soup boils, season with a teaspoon of salt, so that the vegetables that boil in it take on a little taste, then add the cauliflower, which, of all the vegetables used, boils the hardest. After about 2-3 minutes, add the diced potatoes.
2. After the cauliflower and potato have boiled in half (when tasting it feels soaked, but still retains some texture) add the green beans. After it is cooked, add the peeled tomatoes and chopped into cubes and add the vegetable soup in a few boils, no more than 4-5 minutes, then turn off the heat and adjust the salty, peppery and sour taste.
If you use borscht, it is boiled separately, in a kettle, only then it is added to the pot, for a final boil together with the vegetable soup. With lemon or vinegar you can fry the soup to taste, even on a plate, by each diner.
3. Chop the greens and sprinkle the soup generously, keeping the chopped greens and sprinkle on the plate, just before serving. Cover the pot with the vegetable soup with the lid and let it sit for 10 minutes before serving, to draw its soul and the aromas of the greens to infuse in the juice.
How to serve vegetable soup, simple and quick fasting recipe
Fasting vegetable soup is served hot, one way. It fits perfectly with a home bread with good and crispy skin. It goes just as well pickled hot peppers or fresh. Those who wish can also add cream, but in this case, of course, the vegetable soup will no longer be fasting. It is certain, however, that it will be a very tasty one.
Vegetable cream soup with svaiter - Recipes
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Red lentil cream soup
I've heard about lentil cream soup that it is very tasty and full of vitamins, but honestly I didn't have time to try it, although I really like cream soups. I already have on the blog some older or newer recipes, some tried only once, others successfully repeated but you know there are never too many so the other day I prepared this cream soup and I can say that I liked it to the fullest . Of course I served it in the style characteristic of the family, ie a little spicy and a little with a few pieces of fried bacon, but you can omit them or replace them with something else.
There are also croutons that you can prepare according to this recipe, in case you don't buy them ready-made.
Red lentil cream soup is a vegetable soup similar in taste to beans, which you can customize to your liking by adding traditional spices such as laurel, basil or some more flavorful such as curry, turmeric, ginger & # 8230 taste and aroma tempt you to try. The recipe is very simple, as most cream soups are based on a vegetable soup to which we add lentils and then spices. Be careful how long you cook them, I read recipes in which it was written that they are all boiled or first the lentils and then the vegetables, wrong! The red lentils boil in about 15 minutes, the vegetables in 30 minutes, so add the ingredients one at a time. Otherwise nothing special, it is prepared very quickly, it is cheap and many portions come out of only 200g of lentils. And yes, I love red lentils because they boil the fastest, I use them quite often in recipes.
Red lentil cream soup
- 200g of red lentils
- 50g butter or olive oil
- 2 carrots
- 1 parsley root
- 1 small celery
- 1 suitable onion
- 200ml mashed tomatoes
- 2 cloves of garlic
As spices I used:
- 2 bay leaves pepper,
- 1/2 teaspoon ground coriander,
- 1/2 teaspoon cumin,
Okay, let's start with the vegetables, clean them and cut them into larger pieces anyway they will be mashed. Heat the butter or oil in the pot in which we will boil the soup and heat the vegetables a little, don't forget to add the garlic. You can skip this stage and put them to boil directly, but the fact that they are quality gives them an extra taste.
Add water, up to about 3 fingers above them (beautiful expression), a little salt and let them boil for 20 minutes. Wash the lentils in more water and that's it.
Fry the cumin and coriander a little and then grind them and add them to the soup.
After 20 minutes as I wrote, add the lentils, mashed tomatoes, spices and simmer for 15 minutes. Then strain some of the juice, discard the bay leaves and mix with the blender, adding the juice from time to time until you reach the desired consistency. Taste and if necessary add salt, freshly ground pepper.
Serve hot with croutons.
If you like it a little spicy, add a few slices of hot pepper. It is excellent!
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Cream of ripe vegetables with chickpeas
Creamy texture, ripe pepper taste, gorgeous color. A combination of comfort food and food waste. Let me tell you how I did it. It all started with some yellow peppers left in the fridge that deserved a better fate. And as the salad time was over, I decided to bake them on the grill.
- 2 yellow bell peppers
- 3 carrots
- a small cauliflower
- a can of chickpeas
- 2 onions
- 1 clove of garlic
- 200 ml sweet cream for cooking (with 15% fat)
- 20g of butter
- 500 ml of water
Method of preparation
I grilled the peppers, carrots and cauliflower until nicely browned.
I boiled the water with a clove of garlic and onion. When the vegetables were cooked, I passed them with the soup in which I boiled the garlic and onions. Then I added the boiled chickpeas, cooking cream and butter. In just a few minutes, this wonderful thing came out.
Onion soup is the subject of a quarrel between several nations. We don't look at their mouths, especially since we are talking here about onion cream soup, derived from the French version of onion soup and enriched-sweetened with a Romanian rose from Cabernet Sauvignon and Merlot. But, let's not get to the wine before we start working, because maybe we stop there and remain uneaten. Half a kilogram of yellow onion is cleaned and cut into scales. Mix well with cumin seeds, dried thyme, freshly ground pepper, sea salt. Put it in a pan in which before that came three tablespoons of oil and a nut of butter (butter burns harder if you put some oil next to it). Soak the onion well, over low heat, for ten minutes.
After that, pour over it a finger of balsamic vinegar (it can be plain vinegar, wine or apples) and after another three minutes pour into the pan / pan / pot (as can be any of these three) a glass of roses bent with water. Let it boil for 6-7 minutes then take it off the heat and pass it with the blender, angrily. In half a minute you have the cream soup. In the meantime, you will be toasting a slice of bread, which you cover with a bowl of soup. Over the bread, a handful of cheese that melts / browns nicely. After that, put the bowl in the hot oven for five minutes. It should be enough for the cheese to become white-cheesy-yellow copper and glossy. Ready soup.
Enjoy it with who you love and accompany it with the rose left in the bottle, they will play well together.