No menu and no diet are complete without soups. They must be included in our diet. Here's a recipe for a simple and hearty thick first course with vegetables.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Thick vegetable soup is another variation of a delicious and healthy lunch. Six different types of vegetables and several types of herbs combine wonderfully with each other, giving the soup an excellent aroma and taste. At the same time, it does not matter that it is winter now. Frozen vegetables are great for making soup. For example, cauliflower, bell peppers, green peas, broccoli, etc. Each housewife can adjust the range of selected vegetables independently, from personal preferences.
The base of the soup can be any. Boil it in vegetable, fish, or mushroom broth during fasting. For a more satisfying meal, pieces of pork or beef are suitable. And for a filling and light soup at the same time, use chicken meat. Chicken broth is not only tasty, it also helps to recuperate after an illness.
The balance of liquid and vegetables in a soup is a conditional thing. Therefore, exactly how many vegetables should be in the food should be decided by each housewife individually. It is important that the soup barely boils and does not boil. This is fundamentally important. Otherwise, with intense boiling, it will look like porridge, and turn into mashed potatoes with vegetables.
- Caloric content per 100 g - 64 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Chicken drumsticks - 2 pcs.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Cauliflower - 1/2
- Sweet pepper - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Dill - small bunch
- Parsley - small bunch
- Ground black pepper - a pinch
- Salt to taste
Step by step preparation of thick soup with vegetables
1. Wash the chicken and cut into pieces, which are placed in the cooking pot. Remove the husk from the onion and send to the pan. At the end of cooking, remove it and discard it. by this time he will have given up his taste and aroma. But if you like frying onion in your soup, then do it. Also put lava leaf and peppercorns in a saucepan. Fill the food with drinking water and place it on the stove. Boil, reduce heat to minimum and skim off the foam. Continue cooking the broth for about half an hour.
2. Then put the peeled and diced potatoes and carrots into the pot. Heat again high to bring food to a boil, then reduce to minimum.
3. After boiling for 10 minutes, add cauliflower and bell peppers to a saucepan. I use these products frozen, but fresh will work as well.
4. Next, lay the greens. It can be fresh, frozen, or dried. Season the soup with salt and ground pepper. Boil the ingredients over high heat to melt the frozen vegetables quickly. Then, bring the heat to low and simmer the soup, about 10 minutes, until all ingredients are soft. At the end of cooking, adjust the taste with salt and ground pepper and pass the garlic through a press.
5. Serve the soup hot right after cooking. It is very tasty to eat it with croutons or croutons.
See also a video recipe on how to make a thick vegetable soup.
