This vegetable soup is perfect for a hot lunch. It is easy to prepare, not greasy at all and very healthy.
Ingredients:
- Fresh mushrooms - 100 g;
- Zucchini - 100 g;
- Potatoes - 3-4 pcs;
- Carrots - 1 pc;
- Tomato - 2 pcs;
- Green onions - 20 g;
- Celery root - 1 pc;
- Butter - 10 g;
- Greens;
- Sour cream to taste;
- Salt and pepper to taste.
Preparation:
- Rinse potatoes, zucchini, carrots, tomatoes and mushrooms thoroughly under running cold water, peel all vegetables and cut into thin slices 0.4 cm thick.
- Then we peel the carrots and celery root, and also cut them into thin slices, set to sauté in a well-heated pan with butter. A couple of minutes before the end of sautéing, add finely chopped green onions to the vegetables.
- After preparing all the ingredients, we proceed to the preparation of our soup. Take a saucepan and pour water or pre-cooked broth into it. You can take both vegetable and meat, depending on your desire. Bring to a boil. Throw the prepared chopped mushrooms into boiling water or broth and cook for 20-30 minutes, while periodically removing the foam.
- Next, add sautéed celery, carrots and sliced potatoes to the pan, cover and cook for another 15-20 minutes.
- About 5 minutes before readiness, chopped zucchini and tomatoes, salt, pepper and bay leaf to taste should be added to the mushroom broth. And if you want to add more spice to the soup, then add a couple of garlic cloves. Turn off the stove and let the soup infuse for 10-15 minutes.
- Serve hot zucchini and mushroom soup, add sour cream and sprinkle with herbs to taste.
