Surely many housewives prepare many different dishes from zucchini during the vegetable season, including soups. This option is just perfect for vegans, vegetarians, fasting people, or those who don't eat meat for some reason. Vegetable zucchini soup is also great for a variety of diets, especially those aimed at losing weight or maintaining weight, and on days of intense workouts. It is tasty and satisfying, while very low in calories. Try it!
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Ingredients:
Zucchini - 300 g
Bulgarian pepper - 1 pc.
Onions - 40 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Cabbage - 300 g
Bay leaf - 1 pc.
Salt to taste
Ch.m. pepper - taste
Lean oil - 1 tablespoon
Fresh greens - a few twigs
Garlic - 1 clove
Tomato sauce - 2 tablespoons
Water - 1.5 l
How to cook:
Prepare foods from the list. The recipe indicates the amount per saucepan is 2 liters.
Peel potatoes, onions, garlic and carrots. Wash everything under running water along with the rest of the vegetables and herbs.
Heat some vegetable oil in a saucepan with a thick bottom, it will be great to take a delicious olive from a good manufacturer. Fry finely diced onions and carrots in this oil for 2-3 minutes, until sweet and soft.
Pour in water. As soon as it boils, add the potatoes, cut into small cubes, into the soup. Cook for 5 minutes.
Peel the bell pepper from the stalk and seeds, cut into the same small cubes, transfer to the soup.
Chop the white cabbage very thinly, add to the saucepan, cook for about 10 minutes.
Next is the turn of the marrow. If it's young, with a juicy soft seed, then just chop it and add it to the soup. If it is old, with a tough skin and hard seeds, then they need to be peeled and only pulp added. Cook for 10 minutes.
Add hot water from the kettle if necessary. Add bay leaf, crushed garlic clove, and tomato sauce. Season the soup with salt and pepper to taste, cook over low heat for another 10 minutes. Do not forget to remove the foam from the surface all this time.
Finely chop fresh herbs, add to soup. Stir. Greens can be absolutely any; in such soups, parsley, dill, basil and even cilantro go well with vegetables.
Try the broth with salt, if everything suits you, turn off the stove. Cover the pot with a lid and let the soup sit for 15 minutes before serving.
Such a vegetable soup with a spoonful of peasant sour cream will be most delicious.
Enjoy!
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