The official arrival of spring has already taken place, but the weather is not in a hurry to warm up. We have prepared three simple vegetable soup recipes that can be prepared in less than an hour and heated over the weekend.
At Titian Cassilio, Brand Chef at Scrocchiarella Cafe
Inputs for 2 feeds:
Potatoes – 100 g
Canned artichokes – 100 g
Leek – 180 g
Olive oil – 50 ml
White mushrooms – 100 g
Truffle Cream – 3 ml
Fresh sage – 3 g
Salt – to taste
Pepper – to taste
Cooking method;
Cut the potatoes into cubes and pour 500 ml of water. Drizzle pork mushrooms in olive oil and add to soup. Cut the loaf finely, add it to the soup, boil it. Add artichokes and truffle cream to the finished soup.
Salt, pepper. Pour the soup over the olive oil and garnish with the broth.
From Andrey Makaev, Food Chef of the Embassy
Red Bulgarian pepper – 300 g
Onions – 150 g
Garlic – 120 g
Eggs – 300 g
Olive oil – 40 ml
Salt – to taste
Pepper – to taste
Spices – to taste
thyme – to taste
Sugar – 15 g
Potatoes – 100 g
cilantro – a few leaves
Cooking method;
Cut Bulgarian pepper, half onion, garlic and potato in any shape. Grease the potatoes in olive oil until golden brown.
Add pepper, onion, garlic and spices to the potatoes, pour 500 ml of water and cook on low heat for 30 minutes. Add salt and pepper to taste. Mix with blender until smooth.
Peel a squash, grate it and chop the remaining potatoes, onions and garlic.
Grease chopped vegetables in olive oil, pour 500 ml of water, add spices and cook on low heat for 30 minutes. Mix with blender until smooth.
When serving, pour both types of cream soup into a bowl, being careful not to mix.
Jonjoli Restaurant Chef from Rusico Shamatava
Onions – 120 g
Red Bulgarian pepper – 120 g
Potatoes – 160 g
Carrots – 120 g
Zucchini-120 g
Garlic – 12 g
Red sealed
Beans – 170 g
Celium stem – 120 g
Vegetable oil – 50 ml
Olive oil – 50 ml
Fresh ground black pepper – 1 g
Stone salt – 20 g
Sunny Hops – 1 g
Water – 2.45 liters
Parsley leaves – 15 g
Cooking method;
Cut potatoes, carrots, bell peppers, zucchini with skin, onion, celery into cubes. In a saucepan, combine the olive and vegetable oil, heat, add the carrots and sauté over medium heat.
Add the onion, sauté without color and add finely chopped garlic, lightly sauté.
Place the Bulgarian pepper and celery at the same time, frying until the vegetables are half done.
Pour cold water into the pot, bring to a simmer over medium heat. Add roasted vegetables, stir. Bring to a boil over high heat.
Put the potatoes in a saucepan, cook until the potatoes are cooked through.
Add beans and zucchini, cook for 3 minutes, add sunli hops, freshly ground pepper and salt. Stir and cook until done.
Sprinkle the soup with chopped parsley while serving.
Photo die Cover, 2 – Food Embassy, 1 – Scrocchiarella, 3 – Jongoli