Autumn Soup Recipe
What a blessed time it is – autumn! I love her. In autumn I like everything: gold and copper plants, rain, bad weather… but most of all I like the abundance of all kinds of vegetables. And how many delicious and healthy things can be prepared from them without falling into excessive spending, as in winter or spring. And today we have soup… Hearty, super vegetable, flavorful… A real autumn soup!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Cut meat into slices, potatoes and carrots into small cubes, zucchini and eggplant into cubes or large cubes, disassemble cabbage into inflorescences, cut leeks into polyolefin slices.
  2. Add salt, pepper and fry the meat in a deep frying pan in vegetable oil until slightly golden brown.
  3. Put it in a saucepan.
  4. Pour a little more oil into the pan and put the potatoes.
  5. Fry until half cooked, add to the meat.
  6. Put the carrots in the upper layers.
  7. Add cauliflower.
  8. Add the leeks and zucchini.
  9. Add the eggplant.
  10. Place the tomatoes, diced or sliced, on top.
  11. Pour hot water so that the contents of the pan are covered by a couple of cm (however, it depends on the density you want to get), add salt.
  12. Cover the baking sheet and put it in a hot oven for 1 hour.
  13. Then carefully take out the pot, try the potatoes for readiness. If the pot is not ready, return it to the oven for another half hour, adding 2-3 bay leaves. Mix the finished soup, add salt and sprinkle with sugar to taste, add crushed or pressed garlic and let it stand under the lid for 10 minutes.
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