Winter vegetable soup
Description
The recipe won't take much time. Vegetable soups are easy to prepare, and even a beginner cook can handle it. Choose vegetables to your taste and add plenty of fresh herbs—both dried and frozen work well. When serving, sprinkle the soup with grated cheese. You can also prepare an aromatic oil by frying a whole garlic clove and a sliced chili pepper in hot vegetable oil. Strain the oil and drizzle one tablespoon per serving over the soup instead of olive oil. Serve the soup hot.
Instructions
- 1
Step 1
Peel and rinse all the vegetables under running water. Wash the tomatoes and immerse them in boiling water for 1 minute.
- 2
Step 2
Peel the tomatoes, cut into 4 parts, remove the seeds, dice into cubes and set aside for now.
- 3
Step 3
Wash all the greens and finely chop them. Mince the peeled garlic.
- 4
Step 4
Finely chop the onion and celery, place them in a heavy-bottomed pot with heated olive oil. Add garlic and all the herbs.
- 5
Step 5
Then add the chopped tomatoes. Grate the potatoes, carrots, and zucchini (squash) on a Korean carrot shredder and add to the pot. Mix everything well and simmer in the oil for 5–10 minutes.
- 6
Step 6
Pour in the vegetable broth and water, mix, bring to a boil.
- 7
Step 7
Season the soup with salt and gradually add the semolina, stirring the soup constantly to prevent lumps from forming.
- 8
Step 8
Cover the pot with a lid, reduce the heat to low, and simmer the soup for 30 minutes.
- 9
Step 9
If desired, add grated Parmesan.
- 10
Step 10
Serve the winter vegetable soup hot.