How to cook light vegetable soup
Nowadays frozen vegetables are available in almost every shop (if you have no possibility to freeze them yourself during the summer time). That is why you can cook a very light summer vegetable soup at any time of the year.
- Sweet pepper
- Green beans
- Green peas
- Some green (parsley, dill, green onions)
- Tomato paste or a sauce
- Salt and spices
Peel the potatoes, cut them into cubes and put them in the saucepan with cold water. Put it on fire, wait until the water boils and remove the scum.
Cut the cabbage and carrots into cubes, add them to the potatoes.
In about 5 minutes put the green French beans and the sweet pepper into the saucepan.
Cut the cauliflower and add it to the vegetables.
When the vegetables are nearly ready, add the green peas and the corn.
Add the tomato paste or the tomato sauce, the salt and spices.
Finally, put the chopped green in the soup, cover the saucepan and remove it from the stove.
You will get a very light, delicious and flagrant vegetable soup. It is a meatless vegetarian dish, so the lovers of greasy meaty soups will hardly like it.
- You can add the vegetable oil in the soup, or previously fry the vegetables on it.
- At the summer time this soup can be cooked with fresh vegetables.
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