Zucchini and cauliflower soup
Description
This very tasty and light zucchini and cauliflower soup is perfect for summer lunches! Almost all the ingredients are seasonal, making the soup extremely healthy, delicious, and even diet-friendly (if you avoid using fatty broth and lots of oil when sautéing the vegetables). Good luck! The soup is ready to serve.
Instructions
- 1
Step 1
1. Peel the potatoes and zucchini, cut into pieces, cover with water or broth, and place on the stove.
- 2
Step 2
2. Meanwhile, chop the onion and carrot and sauté them in vegetable oil until golden brown. When the broth is boiling and the potatoes are cooked, add the sautéed vegetables together with the oil from the pan.
- 3
Step 3
3. Divide the cabbage into florets and add to the soup. For a more attractive appearance, I also add a handful of canned corn, but this is optional. Add herbs to taste and spices as well.
- 4
Step 4
4. Keep the boiling soup on low heat for another 5 minutes, then let it sit covered for 19 minutes. And call everyone to the table!