A wonderful soup full of vitamins and fiber. The soup is rich in various vegetables, so it is great to consume as a dietary item per a day. You will find all the vitamins in this soup. For this recipe, you need a blender and just a good will. You can add a spoonful of sour cream to this soup or wild apple cider vinegar, if you like, The preparation is very simple and is done quickly. Follow recipe.
Ingredients: simple, total time: 70 min. 4-6 serving
Vegetables:
1 onion/ finely chopped, or red onion
1/2 leek stalk/ finely chopped
1 big carrot/ diced on small cubes
3 medium potatoes/ diced
4 cherry tomatoes/ diced, red or yellow
1/2 stalk celery/ finely chopped, or blended
1 can cook beans/ 150 g
1 medium zucchini/ with peel and thin sliced
1/2 cauliflower/ chopped on little flowers
1 can cook beans/ 150 g
1/8 small cabbage/ chopped
1 parsley root/ finely chopped
200 g spinach/ chopped
2 cloves of garlic/ minced, or tsp powder
1 Tablespoon celery leaf/ finely chopped, or chives
weed dill to sprinkle as you like/ optional
Seasoning:
2 Tablespoon olive oil EVO
1-2 Tablespoon flour 00
salt and pepper to taste
dry spice Vegeta to taste
30 g butter
1/2 teaspoon turmeric
Preparation:
First, wash all the vegetables well.
Peel potatoes, carrots, and parsley root and remove all impurities. Put that side.
Remove the stems from the spinach.
Celery stalk, chop it into smaller pieces.
Chop the garlic and onion, set aside.
Cut the leek into small pieces and separate the circles.
Remove the hard parts of the tomatoes, then cut them into small pieces. Set aside.
Place washed vegetables in a piece in a larger pot: cabbage, cauliflower, peeled potatoes, peeled root of parsley, peeled carrots, and zucchini with skin. Pour a water, add 1 teaspoon of salt. Cook them until softened. You need 10 minutes for cauliflower and zucchini, carrot and root parsley 15 minutes, 20 minutes for potatoes and for cabbage 25 minutes. As the vegetables soften, pull them out one at a time. Check with a fork.
Take out the vegetables with a slotted spoon, especially when they are softened, do not throw away the liquid in which you cooked it because it is full of vitamins, and you will need it for the next steps.
Add spinach to the same boiling water and cook for 5 minutes. Take out with slotted spoon. Let it cool and then chop it. Leave a larger part and a smaller part for decoration. Set aside.
Now chop all the vegetables as described above.
Put the diced carrot and 1/2 amount zucchini aside, and less of 1/2 amount spinach, they will go only later.
Put the rest of the chopped vegetables: potatoes, 1/2 amount of zucchini, root parsley, cauliflower and more of 1/2 amount of spinach in a blender. Blend it with water in which they were cooked. Blend it all well into a mushy mixture. Finally, add diced tomatoes and blend again. I have used yellow cherry tomatoes.
Pour all the mixture into a suitable deep, large pot and put it aside.
Now pour a little olive oil into a larger pan. Wait for it to warm up on moderate heat. Add the onion, fry for a few minutes until it softens and becomes transparent.
Add the chopped leek, blended celery, diced carrot, and the rest of the sliced zucchini, stir well ingredients. Add seasoning salt, black pepper, dry spice Vegeta, simmer few minutes then add a garlic and butter, stir well all.
When the garlic has released its fragrance, add a turmeric, cooked beans and peas with adding a little water. Simmer about 15 minutes. Turn off the heat.
Add stewed vegetables with peas, leeks, celery, carrots, and beans to the blended vegetables, stir everything well.
Add water as needed, depending on the thickness you want to get. Cook on low, moderate heat for about 20 minutes. Do not forget that you will add 1 tablespoon of flour, so pour a little more water freely. The soup should not be too thin or too thick, something in between.
Mix the flour with a little water without lumps and add to the broth.
5 minutes before the end of cooking, add the rest of the chopped spinach and the chopped celery leaf. Stir and control taste, (dry, spice Vegeta, salt and black pepper) add spices to taste.
Serve warm soup in a deep plate. Sprinkle with weed dill to taste.
Buon appetito!
NOTE:
In case you don't have all the vegetables, you can use Swiss chard, asparagus, kale instead of others, potato trampoline, broccoli.
You can add 1 small spoonful of sour cream to this soup.
I made it like this, and you can blend the whole mixture if you want and decorate it with celery leaves or chives
Keep the rest in the refrigerator for up to 4-5 days.
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