This vegetable soup with a spicy aroma and rich taste will fit perfectly into the menu of those who adhere to the principles of healthy eating or observe Lent. It is light, filling and does not require complex ingredients. The main thing is to use fresh vegetables and a little time to prepare. This soup can be served as a separate dish, or you can combine it with a slice of rye bread or croutons.
The basis of the soup is cabbage, celery and tomatoes. Cabbage should be shredded, and the remaining vegetables should be cut into cubes. To make the taste richer, the soup is prepared with the addition of thyme and basil, which give a special depth. You should start by putting the cabbage in boiling water with spices, let it boil, and then successively add celery, pepper and tomatoes.
The leek is cut into thin rings and added a little later - it cooks quickly and adds a slight sweetness. Meanwhile, regular onions and carrots are fried in vegetable oil until golden brown. These vegetables will not only decorate the soup, but also enhance its taste. As soon as they become golden brown, they can be sent to the pan with all the other ingredients.
When the vegetables in the soup become soft, the pan should be removed from the heat and freshly chopped garlic and herbs should be added immediately. This will make the aroma especially expressive. It is better to let the dish sit for a while under the lid - literally 10-15 minutes, so that the flavors merge together.
Before serving, the soup is garnished with the remaining herbs and, if desired, seasoned with a small amount of soy mayonnaise. It gives a light creamy texture without making the dish heavy. This soup is good at any time of the year - it is equally appropriate in hot and cold weather.
Thanks to its simple composition and natural ingredients, this dish is easily adapted to different tastes. You can add more greens or replace some vegetables with others in season. The main thing is to preserve the basis: lightness, richness of taste and health benefits.
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