Celery and Zucchini Soup "News from the Fields"
Description
Perfect for lunch. Here's a delicious and light vegetable soup recipe! I cook the soup in water, but you can use a lean broth as a base, for example, made with chicken or turkey. The main advantage of this dish is its cooking time—just 30 minutes. Also, use plenty of dill—it gives the soup a mushroom-like flavor when combined with zucchini, or simply add a few wild mushrooms. Let's get started. Serve the soup hot.
Instructions
- 1
Step 1
Peel the celery root and cut into strips. Chop the onion. Sauté in oil until lightly golden.
- 2
Step 2
Add the carrots shredded into large strips and thinly sliced celery stalks, and sauté everything together for a couple of minutes.
- 3
Step 3
Shred the zucchini into thin noodle-like strips.
- 4
Step 4
Bring the broth or water to a boil, season with salt and pepper to taste. Add the sautéed vegetables and simmer for about 5 minutes over low heat. Finely chop the green onions and dill. Add the zucchini "noodles" to the soup, bring to a boil, then remove the soup from the heat. Stir in the fresh herbs, mix well, and let it steep, covered, for about 10 minutes.
- 5
Step 5
When serving, sprinkle the soup with freshly ground black pepper and serve gray bread on the side. You can also serve sour cream, if you're not counting calories.