Recipe No.1. “Supersimple” vegetable soup
Take to prepare this soup any vegetables that do not contain a large amount of starch. Finely cut them, pour in a few mugs of hot low-fat broth, boil until ready.
Recipe No.2. Soup called “Basic broth”
Vegetable soup with that name can be used as a main course or to make other soups during a celery diet for weight loss. It is cooked immediately in large numbers and eaten chilled for four days. Cook the following ingredients: 6.5 liters of water, 2 large tuber potatoes, 10 large carrots, 4 celery stalks, 2 turnips, a bunch of parsley, garlic, a little coriander, 1 tbsp cumin, salt, black peppers with peas.
Boil water in a large saucepan. Rinse and peel the vegetables. Potatoes will only be cleaned. Cut the rest of the vegetables into small pieces. Toss the potato cleaners, vegetables, chopped greens into the boiling water. Add the spices and salt. Cover the soup with a lid. When the broth boils, reduce the heat to medium and cook for 2 hours at a weak boil.
The finished broth needs to be strained through a colander or sieve.
Recipe #3. Vegetable soup “Zero”
Take 1-1,5 l vegetable broth brewed according to the previous recipe, 1 large bulb, 2 carrots, 2 tbsp tomato paste, 2 tbsp granulated garlic, 1/2 cochan cabbage, 250 g frozen green beans, small zucchini zucchini, 1 tsp basil, oregano and salt.
After boiling the broth, put the bulb, chopped carrots, garlic in it. After 5 minutes, add chopped cabbage and green beans, tomato paste, salt and spices. Bring the soup to a boil, then reduce the heat, close the pan with a lid. Cook the soup for 15 minutes or until the green beans are soft. Put the zucchini, diced, and cook until it’s ready.
Recipe No.4. “Italian Zero”
Take 1-1.5L base broth, 1 large bulb, 3 large tomatoes, 2 zucchini zucchini, 300g spinach, quarter cochan green or red cabbage, 2 garlic cloves, 1 fennel bulb, tablespoon cumin and oregano, 1/4 tsp red pepper, small sprigs of parsley and basil.
Heat the broth over medium heat. Slice vegetables and greens. Toss them in the broth, put the garlic, cumin and oregano. Cover the pan with a lid. When the water boils, lull the fire a little, slightly open the pan lid and cook for 10 minutes. At the end of cooking, add pepper and salt.
Vegetable soup can be frozen and consumed for a month.
Recipe #5. Peasant vegetable soup
Take 1l base broth or 450g canned tomatoes, tabasco sauce, 1tbsp olive oil, 1 bulb, ½ cochan cabbage, 1 tsp sugar, salt to taste .
Pour the olive oil into a saucepan and heat it over medium heat. Brush and slice finely the bulb, add it to the olive oil and stir so the onion is coated with oil. Put the shredded cabbage and simmer until it is soft. Pour a liter of broth or put the canned tomatoes. Stir, reduce the heat, cover with a lid and cook for 15 minutes. Add sugar, salt and tabasco sauce to taste.