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Vegetable soup

Vegetable soup

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Peel the potatoes, carrots, peppers, onions and bring to a boil. When it starts to boil, add the tomatoes, salad, finely chopped radishes, tomato paste and chopped dill. When they have boiled, add the parsley and salt them, pepper to taste. We also put a tablespoon of lemon juice

Serve with sour cream

Ingredients Vegetable soup

1 carrot
1 yellow onion
1 leek
1 strain celery
1 large potato
2 peeled tomatoes
1 hand dried mushrooms
1 zucchini
4 tablespoons peas (fresh or frozen)
4 tablespoons boiled beans
2 hands of spinach (about 50 gr)
1/4 small cabbage (about 150 gr)
a handful of pasta of any kind (I put 40 gr of noodles)
2 tablespoons pesto (homemade or bought)
50 ml olive oil
salt pepper

Preparation Vegetable soup

  1. Cut the carrot, onion, celery, leek and potato into cubes of the same size.
  2. Heat the oil in a pot and heat the above vegetables over low heat until the onion is soft.
  3. Cover everything with 2 cups of water, add diced tomatoes, 1 teaspoon of salt, pepper and simmer with a lid, over medium to low heat, for 45 minutes.
  4. Cover the dried mushrooms with hot water and let them soak for 10 minutes. Drain well and cut into small pieces.
  5. Cut the zucchini into cubes just like the other vegetables. Cut the finely chopped cabbage. The spinach is left whole, only washed and peeled if it is an older spinach.
  6. Add the rest of the vegetables (zucchini, beans, peas, spinach, cabbage, mushrooms), another 2 1/2 cups of water (enough to cover all the vegetables), salt to taste (I added 1 1/2 teaspoons grated salt ) and continue cooking for another 30 minutes, also with a lid, still on low heat. In the last 5 minutes add the noodles.
    * depending on the type of pasta you use, read the cooking time on the package and add them to the soup at that time before my noodles had a cooking time of 5 minutes.
  7. Add pesto, stir and turn off the heat.

1. Boil the first round of vegetables

3. Add the rest of the vegetables to the soup

Ingredients for the vegetable soup with corn soup

  • 600 g red / yellow potatoes
  • 300 g corn
  • 1 red pepper
  • 8 slices of bacon
  • 2 green onions
  • 150 g Greek yogurt
  • 25 g butter
  • 1 teaspoon thyme
  • 1 carrot
  • 1 medium onion
  • 2 bay leaves

How do we prepare the recipe for vegetable soup with corn?

In a pot of about 2-2.5 l melt the butter and add the bacon cut into small pieces. Heat for 5 minutes until it starts to brown.

Meanwhile, prepare the vegetables: finely chop the dried onion, clean the red pepper from the seeds and cut it into small cubes, clean the carrot and cut it into small pieces, crush the garlic and peel and cut the potatoes into cubes.

Add the chopped onion, carrot and garlic over the bacon and cook for another 10 minutes on high heat, stirring constantly.

Add the potatoes, peppers, bay leaves, thyme, and corn, mix well and add water until covered. Season to taste with salt and pepper and let it boil for 40 minutes until the potatoes are soft and the fork enters easily. Until it starts to boil, let it simmer and then simmer.


If foam forms on top during boiling, take it with a spoon and throw it away.

You can eliminate Greek yogurt and bacon from the recipe, and corn vegetable soup will be suitable for those who are fasting or are vegetarians.

After the potatoes are cooked enough, take the pot off the heat and let it cool for 10 minutes. Discard the bay leaves, add the Greek yogurt and season again with salt and pepper if needed. Mix well and serve.

Serve warm with finely chopped green onions on top, or if you want something refreshing for a hot day, it's just as tasty and cold. I recommend you try the boiled corn recipe. & # 128578

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof that a young woman can not only be beautiful and smart fire, but also cook very well.

  1. Wash and clean the vegetables. Leave the onion whole, with the tail, so that it does not spread in the soup when it boils. You either leave the carrots whole and cut them into rounds after they boil, or cut the rounds raw and boil them like this. You give half the peppers. Leave the parsley root, parsnips and celery whole.
  2. Put a pot of soup on the fire, add the oil and cook all the vegetables for 3-4 minutes.
  3. Pour about 2 liters of water and leave the pot on the fire until all the vegetables are well cooked.
  4. After the vegetables have boiled, remove them from the soup and turn the heat to low, while you prepare the dumplings. If the water has dropped a lot, refill it and let it boil.
  5. Before you put the dumplings in the soup, add half a glass of cold water, help the dumplings not to fall apart. So the water in the soup should not be boiling.
  6. Let the dumplings boil until they double in shape or leave at the bottom of the pan.
  7. Season with salt and freshly chopped parsley!
  1. Beat the two eggs well with the salt powder, then add the baking powder and spoon the semolina, stirring gently. The final composition must have the consistency of a thick cream, to remain streaked when you pass the tip of the fork on top, but to cover again.
  2. Let the dumpling composition rest for 5 minutes, then with a spoon soaked first in the hot soup add the dumplings. Immerse the spoon for a few seconds and stir gently until the dumpling falls out of it.

The result: a good soup, healthy and full of vitamins that goes in any season!

Vegetable soups

Use these recipes vegetable soups whenever you want to cook something healthy and easy. Prepare vegetable soups from natural ingredients and you will have a light meal full of vitamins in the shortest time.

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    Vegetable soup

    Because it started to rain today and I got home full of cold, I thought of making a soup with seasonal vegetables. I'm already tired of so much salad soup and I said I should change it with a soup with as many vegetables as I like. The recipe could practically be summarized in one sentence, all the vegetables and vegetables are boiled and at the end, chopped greens are added, but because many girls who are beginners in the kitchen visit my blog, I will write the recipe in a little more detail. Help.
    3 carrots
    2 larger potatoes
    1/4 celery (root)
    1 green onion
    1 green garlic
    1 kapia pepper (or fat)
    1/4 small cabbage (200 g)
    150 g frozen peas
    3 tablespoons rice
    150 ml of tomato juice
    1 tablespoon vegeta
    parsley and fresh dill

    Peel all the vegetables. The carrots together with the celery are fried in a little oil and then water is added (the pot is 4 l). When it starts to boil, add the chopped vegeta, larch, onion and garlic, finely chopped cabbage and peppers cut in half and peeled. Let it simmer with a lid. Taste the carrots and if they are cooked add the diced potatoes, tomato juice, peas and rice washed in some water.

    Taste and if necessary add a little salt. At the end we take out the larch and pepper and throw them away. Serve with sour cream and chopped greens sprinkled on top.

    For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

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    Vegetable soup

    A vegetable soup full of vitamins is always welcome at our table. What's more, it is very tasty, appetizing and easy to prepare. It is a wonderful food for the first course of lunch, or for a light dinner in any season.

    The recipe is versatile and can change depending on everyone's taste, or the season. We can replace certain ingredients, or we can completely eliminate the ones we don't like.

    More soup and broth recipes can be found here Soups and Soups!


    • 1 onion
    • 1 medium carrot
    • 2 slices of celery
    • 1 parsley root
    • 2 tomatoes
    • 1 bell pepper
    • 100 g peas
    • 3 medium potatoes
    • 50 g of noodles or noodles
    • green parsley
    • salt


    1. Peel all the vegetables, wash and finely chop them (onion, celery, parsley root) and larger pieces (pepper), slices (carrot) and cubes (potatoes and tomatoes).

    2. Saute the onion for 2 minutes in a tablespoon of oil, then add the tomatoes. I used 2 medium tomatoes, cooked well.

    3. Add the rest of the vegetables that we have chopped and cover with water (preferably hot to speed up the cooking). Add salt and let the soup boil.

    4. Bring to the boil, and then add the peas.

    5. When the vegetables are cooked, add the noodles, or noodles. My noodles had a cooking time of 5 minutes, so I let them boil, stirring often so they wouldn't stick.

    6. Turn off the heat, season with finely chopped parsley or green dill. Cover the pot with a lid for 10-15 minutes to mix the last flavors between them, and then we can serve it.

    Video: Βελουτέ χορτόσουπα με ξυδάτο λουκάνικο - (May 2022).


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