Summer Vegetable Soup Recipe
If you love vegetables, then this recipe is for you. Absolutely incredible soup: very vegetable, very fragrant, very fresh and very tasty!
Servings
4
Cook Time
35minutes
Servings
4
Cook Time
35minutes
Ingredients
Instructions
  1. Prepare the vegetables, wash them, peel them. I have frozen peas and beans. I was doing a double shot.
  2. Chop the cabbage or cut into pieces as you like. Cut the carrots into thin slices. Sort cauliflower and broccoli into small inflorescences.
  3. Cut potatoes into small cubes, pepper – noodles, tomatoes – slices. Chop the leeks and herbs.
  4. Bring 2-2.5 liters of water (the amount depends on the thickness of the soup you prefer) to a boil. Pour in the potatoes, bring to a boil and cook over low heat for 5 minutes. Then add the cabbage and carrots, bring to a boil again and cook for another 5 minutes.
  5. Add cauliflower and broccoli.
  6. Add pepper.
  7. Bring the green peas and beans to a boil again and cook until the vegetables are ready.
  8. Last of all, we put the leeks to sleep.
  9. Add salt, season with your favorite spices, add lavrushka, then simmer on low heat for 2-3 minutes, turn off the heat, cover the pan with a lid and let the soup brew for 10 minutes. If desired, you can add crushed garlic to taste.
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