Description
To winter and spring you can cook vegetable soup, I freeze vegetables in the fall when they are inexpensive and rich in vitamins. So when cooking meals vegetables as little as possible lost of useful properties, I did not defrost and drop immediately into boiling water. Preparing the soup quickly, as much as boiled potatoes.
Ingredients
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Potatoes
6 piece
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Carrots
1 piece
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Onion
1 piece
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Corn
3 Tbsp
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Green peas
3 Tbsp
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Cauliflower
200 g
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Pepper
1 piece
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Tomato paste
2 Tbsp
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Sunflower oil
2 Tbsp
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Black pepper
-
Salt
-
Bay leaf
2 piece
Cooking
While water boils, prepare food. Potatoes, carrots and onions clean and wash.
Take out of the freezer and prepare bell peppers, cauliflower divide into small florets. Measure out the desired amount of peas and corn.
Potatoes cut into medium-sized cubes and throw into boiling water.
When it is cooked until soft, add cauliflower and bell pepper.
While everything is cooking, make the fried. Start with the onions.
When it's browned, add the carrots. When she's ready, add the tomato. I replaced the homemade tomato dressing.
By this time the vegetables are almost fully cooked. Pour the peas and corn.
Add fire and spice. I added dry celery and Bay leaf. Cook for a few minutes.
Add the fresh herbs, bring to a boil and switch off. The soup is ready.
Bon appetit!
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