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Vegetable Soup with Milk and Turmeric

Nadia KornazovaNadia Kornazova
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Vegetable Soup with Milk and Turmeric
Image: VILI-Violeta Mateva
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24/07/2021
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Preparation20 min.
Cooking30 min.
Тotal50 min.
Servings3
"Even in the summer months there are days that are cooler and at that time we would certainly like a vegetable soup like this one"

Ingredients

  • oil - 3 tbsp.
  • onion - 1 onion
  • fresh potatoes - 2 large potatoes
  • vegetables - 200 g (peas and carrots)
  • salt
  • black pepper
  • turmeric - 1/2 tsp.
  • parsley
  • savory herb
  • thickener
  • milk - 1/2 cup
  • egg yolks - 1 pc.
  • yogurt - 2 tbsp.
  • spaghetti - 1 handful (crushed)
measures

How to cook

Heat the oil in a pot and fry the finely chopped onions until they soften.

Add the peeled fresh potatoes, cut into cubes. After a minute or two pour warm water - about 7 cups (1400 ml).

Bring the water to a boil for 15 minutes and add peas, carrots and the crushed spaghetti instead of noodles.

Season it with spices and cook it until the vegetables are ready.

Remove it from the heat, add milk, which will cool the soup and the egg will not lump up.

Mix the egg yolk and yogurt, pour a ladle of broth and then pour that back into the soup. It is ready to be served.

Delicious and a little different vegetable soup, which is suitable for lunch!

Serve it with chopped parsley!

The vegetable soup with milk and turmeric is ready.

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