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Light vegetable soup

Light vegetable soup

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If we have chicken soup then we use that one, if we don't put chicken fat on the fire and let it boil for 30 minutes. Meanwhile, cut all the vegetables for soup and fry them in a little olive oil until they are soft.

After we have clarified the chicken soup, we add the hardened vegetables, we let them boil for another 30 minutes on the fire, we season with salt and mash the secret of the taste and the lemon juice.

Turn off the heat and let it rest for 5 minutes.

Mix the yolks with the cream and yogurt, put a little of the hot soup over the yolks, thin them and add them to the soup. Parsley and finely chopped dill or other greens you like.

Good appetite!!!!

Goat soup with vegetables

  1. Boil the lamb in salted water. After boiling in 2-3 boils, discard the water and put the meat in another hot water to boil. Add a clove of garlic, peppercorns and a bay leaf. Let it boil over low heat. When the meat is almost cooked, add the finely chopped onion and frozen vegetables, then the tomato juice.
  2. 2 minutes before turning off the heat, add the sorrel leaves (keep a few leaves to serve), lemon juice and salt to taste.
  3. We take the soup from the fire and we can serve it, sprinkling some fresh chopped sorrel leaves.

Vegetable soup it is easy to prepare and your child will definitely like it. Here are the steps you need to follow when preparing vegetable soup:

1. Peel the vegetables and cut the roots into slices.

2. For the color, the carrots together with the finely chopped onion are fried in a little oil.

3. Add the other vegetables and add water, salt, pepper.

4. When all the vegetables are cooked, mix the yolk with a tablespoon of sour cream.

5. Extinguish the fire under the soup and over the composition with the yolk put a polish of hot soup.

6. Mix the mixture well, then pour over the soup.

7. Place chopped green dill and parsley on top.

Vegetable soup it is a light and not expensive food. It is ideal for your child's lunch. By the way, vegetable soup it is not only delicious, but also dietary. So you can enjoy it with pleasure with your child.


and then the soup also returned.
The package is 1 kg and contains 15 assorted vegetables. It is very easy to prepare. Boil in the pot for about 40-45 minutes (I also add the nut to give a little more flavor and another cup of tomato paste) and ready to serve! I usually pass it with the mini pimmer because Alexandra doesn't like to feel the pieces of vegetables under her teeth and, once transformed into a velvety cream, I cook pasta or rice.

It's been snowing all night since last night. and the soup returns.

I used frozen vegetables (1 kg bag. 15 vegetables). the preparation is easy. boil in water for about 40-45 minutes (I also put a concentrated cube and 1 cup of tomato sauce) and. it's done! I cared about everything because Alexandra doesn't like to smell vegetables. and I turned the shard into a cream in which I boiled a handful of noodles.


it's snowing here too and how..sorry I'm fed up with the cold, there's a lot of wind here !! nice your soup, I never heard of cooking the pasta hihi, thank you !! good day !!

good day to you too nicole

Alina, I'm also preparing minestrone for tonight. And it snows in our country, it's wet and ugly. brrr. and my tulips in the garden have quite large leaves, luckily the snow doesn't affect them. Many kisses !

Thinking about it with joy ..maybe I'm making some minestrone tonight. Just good for a warm evening.
At my place at the sea .. it snowed, it rained ..ufff ​​I'm tired of winter!
An award for you on my blog!
a good day!

the soup is very good, what a scent it emits !! :-P

Hi ^ _ ^ Thanks for coming by my side. pleasure to & quotto know & quot
A kiss soon

Fasting recipe: Potato soup

Because our body needs fluids and it is even recommended to consume soup and broth, today we will learn to cook a potato soup. Whether we know it or not, soup is one of the easiest foods when it comes to cooking. And the easier it is to do, the healthier it is.

I chose potato soup because it can be consumed regardless of whether we fast or not.

Peasant potato soup

For the days after the holidays or for the days of fasting, this is how a sour soup would go, good, good, light and very easy to make. I said sour, because today, I just want a sour soup with cabbage juice and no meat. Like I just told you the other day that my barrel of cabbage is almost full and has an excellent cabbage juice. It is known that cabbage juice is "liqueur with miraculous properties." It has a detoxifying effect on the body, helping to eliminate toxins. A cure with "miraculous liqueur" contributes to the vitaminization of the body and to the strengthening of the immune system, especially now in winter, having a rich content of nutrients, revitalizing the body and toning it.

So. let's get to work. Because I have a little problem with my stomach, I only limited myself to one glass. So I drank a glass of magic liquor before, so that I could gain strength, and a tasty, simple, sour peasant soup came out, like my grandmother's, very good. If you are not tempted by this soup, although in passing, it may be sorry, at least a cure with cabbage juice to make & # 8230


  • 0.8 - 1.0 kg of potatoes
  • 1-2 carrots
  • 1 onion
  • ½ red bell peppers
  • 1 parsnip
  • 1 parsley root
  • ¼ celery root
  • 3-4 tomatoes (I had several small tomatoes)
  • 0.5- 0.75 l of cabbage juice
  • 2-3 tablespoons oil
  • 1 link green dill
  • 1 link green larch
  • salt (to taste, cabbage juice is already salty)

Method of preparation

Cut carrots, onions, bell peppers, parsnips, parsley, celery (I left some of the vegetables in bigger pieces, just for the taste, & # 8230and obviously for me, because my family doesn't really like vegetables cut into soup).

Peel the tomatoes and cut into cubes.

& # 8211 All the vegetables, except the tomatoes and potatoes, are put in the pot in which the soup will be prepared, with 2-3 tablespoons of oil and let it harden / simmer.

  • When the vegetables have started to change color a little and to bottle, add about 1.5 l of boiling water (not all at once) and let it boil properly covered (with a lid), until the vegetables are boiled.

& # 8211 Meanwhile, the peeled and washed potatoes are cut into appropriately large cubes (not too small, but not too big, according to your preference if you cut them very small, you risk breaking the fever), which are set aside in a bowl of cold water (so as not to oxidize), until the vegetables are boiled.

& # 8211 When the vegetables are almost cooked, add the drained potatoes and let them boil covered (with a lid) together for about 10-15 minutes.

Then add the chopped tomatoes, the cabbage juice that has been previously boiled and frothed, let it boil for a few more minutes and when the tomatoes have boiled, salt as needed and taste and then turn off the heat, the soup being ready.

& # 8211 Add the finely chopped greens (preferably), using dill and larch.

& # 8211 Serve hot and cold, with hot, pickled peppers, & # 8230or as you wish & # 8230

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Pea soup, celery and carrot

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Beetroot soup

Beetroot soup recipe with carrots, potatoes, onions and parsley, seasoned with larch and green parsley.

Light vegetable soup recipe

Vegetable soup recipe ingredient: 1 carrot 2 potatoes an onion 1 bell pepper 1 small zucchini a handful of beans pods 3 tomatoes 1 small cabbage salt 100 ml oil a few sprigs of larch a borscht parsley root or lemon juice.

Method of preparation: Put a pot of soup on the fire, put a little oil and let it heat up. Peel a squash, grate it and chop finely. The pod beans are taken and broken. Put the bleach (parsley and parsnip root), onion, carrot and bell pepper and leave until soft. Peel the potatoes, cut them into cubes, break the beans and cut the cabbage larger. Add to the pot after the other vegetables have softened. Let it cook for a maximum of 2 minutes. Then add water (about 2 liters) and bring to a boil. Take the tomatoes, cut them into eight, and cut the zucchini into cubes. They are put in the pot to boil after they have boiled the potatoes. After the zucchini and tomatoes have boiled, take the pot off the heat and top it with borscht or lemon juice. Also, if you want you can put noodles or rice. Add salt, a few sprigs of larch and a parsley root. Add the noodles and rice before adding the borscht or lemon juice. After you have soured the soup you can take it off the heat. The soup is ready. You can eat immediately or later, when you want. It can also be eaten with hot peppers or onions. Good appetite!

Vegetable soup is good, tasty, healthy, easy to make and ready quickly, in 55 minutes.

Goulash soup with sour cream and dill, simple recipe

  • Servings: 6 People
  • Preparation time: 10min
  • Cooking time: 25min
  • Calories: -
  • Difficulty: Easy

Gullie soup with sour cream and dill is a light soup, easy to prepare and full of flavor, thanks to the ingredients rich in vitamins. This soup can be prepared in any season because the ingredients used are commercially available throughout the year. I prepare it more often in the summer on hot days when I don't want to spend too much time in the kitchen, with a few croutons.

Light vegetable soup, suitable for hot days

The summer has passed and I have only made some 2-3 times some summer soups, with fresh vegetables, brought by the precupete to the market (old acquaintances, whose & # 8220 own goods & # 8221 I have checked and rechecked countless times , over the years), early in the morning, as soon as they picked them, at dawn, from their own vegetable garden.

Memories, memories! When my parents and grandparents lived, from the vegetable garden around the house, it was a real pleasure to pick at the beginning of September, all kinds of fresh vegetables (variously colored and that gave off secret smells that tickled your nostrils) directly from the vine, from the bushes beautifully aligned or then taken out of the ground and to put them in the basket of twigs with which tantos, I then went to the kitchen. The freshly harvested vegetables were washed at the courtyard fountain, so that no soil would reach the kitchen sewer that would spill into a pit and clog it.

Ingredients needed in the recipe: Favorite vegetables & # 8211 . (in any desired combination and in the desired quantities, depending on how often you want the soup to come out), greens (parsley, dill, larch whoever wants can put 2-3 tarragon threads), green onions, olive oil / lard poultry, coarse salt, peppercorns, paprika and paprika, sour cream / yogurt, fresh butter, chicken eggs, sour (not mandatory, can be sweet soup) - vegetables / juice from peasant pickles summer.

What vegetable combinations do we choose for summer soup? Among the roots, young, small carrots and a few strands of parsley root. There will be new potatoes, green beans, zucchini, bell peppers, summer cabbage, dried onions and green onions, a clove of dried garlic.

The vegetables are cut into slices, slices, sticks, cubes, and the roots are put on the large grater. The green beans are broken into small pieces, and the cabbage is cut into small pieces or put on a large grater.

Peel a squash, grate it and squeeze the juice.

Vegetables (without tomatoes) are cooked in a mixture of olive oil and fresh butter or in poultry lard.

When the vegetables are & # 8220 wrapped & # 8221 in bird fat and the onion starts to soften, add hot water and let it boil, on the right heat, until the vegetables boil. If the potatoes are cut into small cubes, they will boil together with all the other vegetables, including the roots given on the large grater.

When boiling, add a little greenery (larch, dill, parsley), finely chopped, for color and a special taste of the dish.

Beat chicken eggs, fresh, with greasy cream, using a fork or with a fork. Season with coarse salt and freshly ground peppercorns to taste.

Towards the end of boiling the soup, add the peeled, finely chopped tomatoes and let the soup boil for a few more minutes.

Take 2-3 tablespoons of soup juice and mix with beaten eggs and sour cream for fluidization.

There is always a little culinary trick, unspeaked by the chefs, probably out of professional interest, slightly petty (let only them know)! So that the eggs do not & # 8220brand & # 8221 (to make cocolose in the soup), stop the fire under the pot with soup and add the mixture of beaten eggs with sour cream and soup juice, little by little, mixing with the chicken in the soup.

To taste or not to taste the dishes ?! Consecrated chefs always taste the prepared food, probably not to be laughed at and a & # 8220dreg & # 8221 according to their taste, which may not be the same as the consumer's (why would it be ?!). I'm not a professional chef and I'm not afraid to make fun of my family (they don't like it, they just have to look for another cook, don't they?), I rarely taste the food, but I make sure it's on the table, at the diners' disposal everything they need to straighten their food (coarse salt, peppercorns, greens, oil, vinegar, mustard, horseradish, sour cream, etc.), according to everyone's taste.

This meatless dish is usually a sweet soup, but can be soured with corcoduse juice or summer pickle juice.

The dish is served warm, with sour cream on top and hot bread / hot polenta. It can be served cold especially if it is prepared with olive oil and / or butter.

A hot pepper cannot be missing. Some paprika sprinkled over the cream gives the girl the preparation.

A glass of plum brandy goes great, now that summer is over.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! And this time it took me longer to write the recipe than to prepare it. Only those who do not dare to cook, go and buy dishes directly from the gallantry, from the market. In my opinion, only those who do not want to try (then have something to brag about), do not know how to cook (a bit embarrassing, I say!).

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