Description
Vegetable soup with a nice addition of fresh parsley and soy sauce. Very convenient and quick summer lunch option, which is still relevant, because it is great for post.
Ingredients
-
Potatoes
4 piece
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Carrots
2 piece
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Green peas
0.5 can
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Water
1500 ml
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Zucchini
1 piece
-
Salt
1 tsp
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Black pepper
-
Soy sauce
1 Tbsp
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Parsley
1 coup
Cooking
Carrots and potatoes cut into cubes, add the peas, cover with water, bring to a boil and cook for 10 minutes.
Zucchini cut into cubes, add to soup, cook for another 10 minutes.
Add soy sauce, salt, pepper, turn off the stove.
Serve soup with parsley.
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