Description
I love the soups. For me it's just a huge nepahannoe field for improvisation. Prepared with all that comes their way. And today - another variation... Quick, hearty and very tasty!
Ingredients
-
Carrots
100 g
-
Onion
1 piece
-
Zucchini
250 g
-
The Apium graveolens Dulce
3 piece
-
Cauliflower
300 g
-
Ginger
0.5 tsp
-
Cream
1 cup
-
Water
2 l
-
Spices
-
Paprika sweet
-
Greens
-
Potatoes
3 piece
Cooking
To prepare food: to wash and clean.
Carrots cut into rings, chop onions.
Celery and zucchini cut into cubes.
Cauliflower disassemble into small inflorescences.
Potatoes peel and cut into cubes.
In a deep skillet in vegetable oil fry the onion until transparent.
Add the carrots and fry all together until soft.
Add the potatoes, pour 1 liter of water, bring to the boil, add salt.
Add celery and zucchini. Add the grated ginger. On small fire to stew the vegetables until tender.
Meanwhile, the cabbage pour 1 liter of boiling water, add salt and cook until tender.
All the vegetables without the broth combine in a saucepan
And carefully blend until smooth.
A pot of mashed potatoes put on the fire, pour the cream, dissolve the vegetable broth to the desired consistency and heat it, without boiling. If you want to cook a meatless option, the cream eliminate.
The finished soup spill on plates or bowls, sprinkle with paprika and garnish with greens. Bon appetit!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.