Description
Young zucchini or zucchini - the spring vegetable, as they appear in the sale, so definitely summer is coming))) And fresh herbs in pots in abundance - also a sure sign. Spring has come!!! However, spring is also post. Many are afraid of fasting, believing that fasting eat almost dry bread with water, or at least eat very boring, monotonous and bland... How wrong they were! And in the post it is possible to prepare a bright, delicious dishes and enjoy their delicate taste.
Ingredients
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Mushrooms
150 g
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Onion
2 piece
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Carrots
2 piece
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Celery root
-
The Apium graveolens Dulce
-
Potatoes
3 piece
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Zucchini
1 piece
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Beans
1.5 can
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Salt
-
Coriander
-
Black pepper
-
Allspice
4 piece
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Carnation
3 piece
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Bay leaf
2 piece
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Greens
Cooking
The soup can be boiled in plain water, but vegetable broth is much tastier. So, let's start. Vegetables for the broth, and it 1 onion, a small carrot and a stick of celery, wash and clean. Carrots cut into two pieces and then each in half lengthwise, onion cut in half. On a dry pan lightly singe slices of carrots and onions until Golden brown. Celery cut into slices.
Fold the vegetables into the saucepan, cover with cold water (about 2 liters), bring to boil and cook on low heat for 40 minutes. Then add the spices and cook for another 10 minutes. Strain the broth through a sieve, vegetables to throw.
Now let's get to cooking the actual soup. Vegetables and mushrooms wash and clean. With beans drain the liquid, and the beans, rinse with water. In the finished beans should be about 500 g.
Carrots and celery slice into strips, onion - diced. Garlic cut into thin slices.
Zucchini and potatoes cut into cubes, mushrooms - slices or arbitrarily.
In skillet, heat 1 tbsp oil and fry the onion and garlic until transparent,
Add the mushrooms and sauté for 2-3 minutes.
In another pan in 1 tbsp oil fry until soft carrots and celery.
Add zucchini,
The coriander and simmer for 2-3 minutes.
In the hot broth, omit the potatoes, bring to boil, add salt and cook over low heat for 5 minutes.
Then add the vegetables
And mushrooms with onions. Pour the beans. Cook over medium heat until tender, about 5-7 minutes.
Serve the soup sprinkled with fresh herbs and, if desired, green onions.
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