The cauliflower soup

Description

Summer is coming soon. It is necessary to look at 100%, and for the holidays we gained some kilos... I Want to share with you a soup recipe for carrying out unloading days. Easy, hearty, tasty, flavorful and very nutritious, with "lots" of vitamins!

Ingredients

Cauliflower

100 g
Onion

1 piece
Carrots

1 piece
Pepper

0.5 piece
Zucchini

1 piece
The Apium graveolens Dulce

1 piece
Garlic

2 tooth
Dill

3 sprig
Parsley

3 sprig
Bay leaf

1 piece
Salt
Vegetable oil

2 Tbsp
Water

2 l

Cooking

Wash cauliflower and disassemble on inflorescences of medium size, because when boiling, they will fall apart..

Onions clean from the husk, wash and cut into half rings.

Carrots wash, peel and cut into small cubes

Bulgarian pepper to wash, remove seeds, cut into cubes not more than 1 cm

Celery washed, remove the veins, cut into thin half-rings

Zucchini wash, peel, cut in half. Each half again cut into small glasses. I used a special knife for carving vegetables.

Cook vegetable oil and salt. Wash, peel and other ingredients for soup: Bay leaf, dill, parsley and garlic.

All the vegetables cut and waiting for their turn.

Pour in a pot of water and let it boil. As soon as the water boils, drop into boiling water cauliflower. Cover with a lid. Bring to boil and cook for 5 minutes.

Then add to the pot the zucchini. Cover with a lid and leave for another 5 minutes after boiling.

Then add rest of the vegetables together with carrots, onions, bell peppers and celery. Mix well.

Cover with a lid. Bring to boil. Reduce the heat. Leave for another 5 minutes with the lid closed.

Then add the herbs, Bay leaf, garlic and salt to taste.

Add the vegetable oil. Mix well. Bring to boil.

Cover with a lid. Reduce the heat. Leave for another 5 minutes to boil on a slow fire. Then turn off the heat. Leave it on for 10 minutes to steep.

The soup is ready. Now try.

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