Ingredients
For the basis:
2 tablespoons olive oil
1 medium onion, diced
2 cloves of garlic, chopped
2 celery branches, chopped
2 medium cores, sliced
For vegetables:
2 medium potatoes, peeled and diced
1 courgette, chopped
250 ml of green beans, trimmed and cut into 2.5 cm pieces
250 ml frozen peas
250 ml dice tomatoes (canned or fresh)
For broth:
170 ml vegetable broth (or chicken broth for non-vegetarians)
1 teaspoon of dried thyme
1 teaspoon of dried basil
1/2 teaspoon of smoked paprika
1/4 teaspoon of chilli flakes (optional)
Salt and black pepper according to your taste
Optional additions:
250 ml cooked pasta, rice or quinoa for greater consistency
1/2 cup maize kernels
250 ml chopped spinach or kiln kale
For the lining:
Fresh chopped parsley
A pinch of parmesan Cheese
Crispy bag or crackers to serve
Instructions
1. Bringing the flavores back
In a large saucepan or a pot, heat the olive oil over medium heat.
Add the onion, garlic, celery and carrots. Fry for 5 to 7 minutes until tender and perfumed.
2. Add the broth and potatoes
Incorporate potatoes and vegetable broth.
Bring to the boil, then reduce the heat and simmer for 10 to 12 minutes, while the potatoes start to soften.
3. 3. Add the remaining vegetables
Incorporate courgettes, green beans, peas and diced tomatoes.
Add the thyme, basil, smoked paprika and chilli flakes if necessary.
Allow to simmer for another 15 to 20 minutes, or until all vegetables are tender.
4. Correct the seasoning
Taste the soup and season with salt and pepper according to your needs.
If you add pasta, rice or quinoa, incorporate it into the last 5 minutes of cooking to warm them up.
5. Serve and fill
Pour the soup into bowls.
Fill with fresh parsley and a pinch of parmesan.
Serve with crisp bread or crackers to soak.
Tips for a perfect vegetable soup
Use seasonal vegetables:
The fresher the vegetables, the more tasty they are. Change the ingredients according to the seasonal products or those available.
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