Vegetable soup with cauliflower

Description

You can feel the pieces of all the vegetables used in the dish. The soup is diet-friendly, vegetarian, and low-calorie. It's prepared with vegetable broth or water. It can be stored in the refrigerator and reheated before serving. However, I prefer to cook it and eat it right away, without leaving any for the next day. Pour into bowls and serve.

Instructions

1. 1

   Step 1

   Peel the onion and carrot, and dice the vegetables finely. Peel the potatoes and cut them into small cubes. Wash the cabbage and separate it into florets.

2. 2

   Step 2

   Heat a saucepan with vegetable oil and add the onion, sauté for 4 minutes, stirring occasionally.

3. 3

   Step 3

   Add potatoes, cabbage, and carrots to the onion, mix and sauté for 6 minutes, then season with salt and pepper, and add cumin.

4. 4

   Step 4

   Pour the vegetable broth over the contents, bring to a boil, then reduce the heat to a minimum and cook for 20 minutes.

5. 5

   Step 5

   Serve the hot soup with black ground pepper.