Calorie-burning soup
Description
A hearty first course. This soup is easy to prepare. It is based on vegetables that greatly benefit the digestive system. The soup turns out delicious and rich in beneficial microelements found only in these vegetables. There is one more feature: you can cook it without any vegetable oil at all. In that case, add carrots and celery root into boiling water at the same time as potatoes, without prior sautéing. Serve the soup hot.
Instructions
- 1
Step 1
1. Wash, peel, and cut the vegetables as follows: bell peppers and cabbage into strips; celery stalks into small slices; celery root and carrots into julienne; tomatoes into small cubes.
- 2
Step 2
2. Peel the potatoes and cut them into slices (or strips).
- 3
Step 3
3. Cut the leek into half-rings.
- 4
Step 4
4. Lightly sauté the celery root and carrots in a skillet with a small amount of oil. As soon as the vegetables become tender, turn off the heat.
- 5
Step 5
5. Place a pot of water on the stove. When the water comes to a boil, add the sliced potatoes. Bring to a boil again and cook the potatoes briefly (about 5 minutes).
- 6
Step 6
6. Then add the vegetables in the following order: sautéed celery root and carrots; next – celery stalks; bell pepper and cabbage. Add salt and let simmer for no more than five minutes.
- 7
Step 7
7. At the final stage, add leek and tomatoes to the pot. Add a couple of bay leaves. Continue cooking, but for a short time (5-7 minutes). After turning off the heat, add finely chopped garlic and cover with a lid. Let the soup steep for about 10 minutes.