Vegetable soup with spatzle

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Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Vegetable soup with spatzle:

The vegetables are cleaned, cut into cubes and boiled in boiling water. Season with salt to taste, and after the vegetables are cooked, add the noodles. Leave the soup to boil, approx. 5 minutes, uncovered. The soup is served hot sprinkled with finely chopped greens.

Vegetable cream soup

An appetizing way to include more vegetables in the diet is vegetable cream soup. It cooks quickly and the taste is delicious. You can use any vegetables you like, such as pumpkin, tomatoes, carrots, green beans, peas, peppers, potatoes, parsnips or leeks.

The vegetables are cooked and boiled in vegetable or beef soup and seasoned to taste, with your favorite spices. For a creamier consistency, you can also add a little sour cream or Greek yogurt to the soup.

Vegetable soup

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Chicken soup with vegetables recipe:

When you want to eat something light, chicken soup with vegetables is the perfect choice. The taste of fresh vegetables is combined with the aroma of boiled chicken, and the final product can be considered the best chicken soup with vegetables. It is an easy to cook dish, not expensive at all and can be consumed at any time of the day. Here is the step-by-step recipe for chicken soup with vegetables!

1. Peel, wash and cut the chicken. Boil in 2 liters of salted water. After the first boil, froth or change the water and let it continue to boil, on the right heat for 15-20 minutes.

2. Meanwhile, all vegetables are cleaned and washed. Add the finely chopped onion and leek, then the quartered carrots and parsnips, the diced cauliflower and the peas. Froth whenever needed and simmer for another 20-30 minutes, until all the vegetables are soft and the meat is very well cooked.

3. Add the diced tomatoes and simmer for another 5-10 minutes. Season to taste with salt and pepper and season with finely chopped parsley and green celery.

Chicken soup with vegetables & # 8211 step by step recipe

Chicken soup with vegetables is ready. After it cools, it can be stored in the refrigerator for a few days!

5 / 5 - 4 Review (s)

Ingredients for the lemon vegetable soup recipe (for 4 servings):

• 100 ml olive oil (or other oil)
• 2 finely chopped onions
• 2 finely chopped green onions
• 2 leeks (only the white part and the green part which is tender) cut into rounds
• 1 chopped celery stalk
• 2 diced carrots
• 2 small cubes cut into cubes
• 1 large diced potato
• 100 ml dry white wine
• 1 ½ hot chicken soup
• 2 whole parsley threads + a little chopped parsley to serve
• lemon juice + grated lemon peel
• salt
• freshly ground pepper

Ingredients for the recipe for vegetable cream with croutons (for 4 servings):

• 100 ml olive oil (or other oil)
• 100 ml cooking cream
• 2 onions cut into large pieces
• 3 cloves whole garlic + 1 clove garlic for croutons
• 2 diced potatoes
• 2 red bell peppers cut into large pieces
• 2 small zucchini cut into thick slices
• 3 carrots cut into thick slices
• 1 small diced celery root
• 1 teaspoon cumin powder
• the juice of a lemon
• little parsley
• salt
• freshly ground pepper
• 4 slices of bread (for croutons)

• 1 onion
• 1 celery stalk
• 1 leek
• 2 carrots
• 2 zucchini
• 1 large potato
• 150 g green beans
• 1 bell pepper
• 5-6 tablespoons oil
• 1.5 l vegetable soup
• 3 tablespoons rice
• 150 ml tomato paste
• parsley

In a 4-5 liter pot put the oil and cook for 3-4 minutes onions, celery and leeks, chopped. Add a liter and a half of vegetable soup (or water and a tablespoon of salt), the rest of the cleaned and chopped vegetables, then rice. Boil covered over low heat for about 15-20 minutes until the vegetables and rice are cooked, then add the tomato paste, bring to a boil for two more and turn off the heat. Add the chopped parsley and the soup is ready.

If you are not fasting, serve it with sour cream, it is delicious. Enjoy!

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Ingredients

Step 1

Vegetable soup

Cut the leeks thinly, and turn the turnips, onions, potatoes and carrots into cubes.

In a large skillet, heat the oil and add the leeks, turnips, carrots and onions. Saute for 10 minutes, stirring frequently. Then add the soup and spices, bring to a boil and simmer for about 15 minutes, until the vegetables are soft.

If you prefer a fine texture, put the soup in a blender and mix it until it becomes cream, then season it again to taste.

Enjoy all the benefits of vegetables by serving hot soup, garnished with parsley or chopped chives.

Vegetable soup

Vegetable soup. Today I propose you a recipe for vegetable soup, light, quick to prepare, ideal for dinner. Vegetable soup can be served both hot and cold. It is ideal for fasting days, on hot summer days. More soup / soup recipes can be found here- SOUP / SOUPS. I invite you to try this vegetable soup recipe!

Vegetable soup ingredients:

• 130 g onions
• 100 g carrots
• 100 g capsicum
• 50 g noodles
• 70 g zucchini
• 20 g parsnips
• 2 tablespoons olive oil
• parsley
• salt.

Preparation of vegetable soup:

We wash the vegetables well, clean them and cut them according to preference. I cut the carrot and parsley into slices, zucchini, onion and pepper into cubes.

In a saucepan put the olive oil, then the vegetables and salt, let them harden over low heat for about 10 minutes, stirring occasionally.

After the vegetables have hardened, add 2 and a half liters of water, let it boil for 1 hour. Add the noodles and let the vegetable soup boil for about 7 minutes.

We turn off the heat and the vegetable soup is ready. Sprinkle with freshly chopped parsley.

If you want a sour vegetable soup, you can put borscht (leave it to boil for another 5 minutes) and at the end, freshly chopped larch.

Complexity	Preparation time	Nr. servings
low	1 hour and 20 minutes	6 servings

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