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Quick and Thick Vegetable Soup

marcheva14marcheva14
MasterChef
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Quick and Thick Vegetable Soup1 / 2
19/02/2014
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  • Rating4.3 out of 5
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
7-8
"The tastiest garden vegetables, you and 20 min. around the oven - the result is guaranteed to be outstanding."

Ingredients

  • olive oil - 3 tablespoons or 4 tablespoons of oil
  • butter - 1 lump
  • onions - 1 head
  • garlic - 2 cloves
  • leeks - 2 bunches, the white part
  • zucchini - 1
  • carrots - 2
  • celery - 2 bunches
  • potatoes - 1
  • vermicelli - 1 handful
  • bay leaf - 1
  • oregano - 1/2 tsp
  • vegetable stock - 2 cubes
  • tomatoes - 1 cup
  • peas - 1 cup, canned
  • basil - 1 tsp, finely chopped
  • lemon juice
  • black pepper - peppercorns
  • salt
measures

How to make

In the oil, sauté the onion and finely chopped garlic. Add the chopped leeks, zucchini, carrots, celery and bay leaf. Allow them to stew for 5-7 minutes.

Add about 8 1/3 cups (2 liters) of water, diced potato and vermicelli. Boil until the vegetables soften for 20 minutes, then add tomatoes, peas and vegetable broth. Pour in the lemon juice.

Serve cold with a trickle of olive oil and finely chopped basil.

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