In spring, broth soups give way to light and quick soups, but no less tasty. Don't be confused by the orange juice in this recipe like the coconut milk in Thai soups.
It is necessary
- - 150 g of carrots;
- - 200 g of potatoes;
- - 1 onion;
- - 1 tbsp. vegetable oil;
- - 600 ml of vegetable broth;
- - 300 ml of milk;
- - 1 orange;
- - 2 slices of toast;
- - 2 tsp butter;
- - 2 tsp mixtures of herbs (to your taste);
- - 200 g of chicken sausage;
- - 100 g feta cheese;
- - 100 g of a mixture of pumpkin seeds and pine nuts;
- - salt.
Instructions
Step 1
Peel and dice the carrots and potatoes. Peel the onion and chop finely.
Step 2
Heat vegetable oil in a large saucepan and sauté the onions in it. Add carrots and potatoes.
Step 3
Pour vegetable broth and milk into a saucepan, bring to a boil. Then reduce heat to medium and cook soup, covered, for 20 minutes.
Step 4
Squeeze the juice out of the orange. Cut the toast into cubes. Fry them in butter, season with herbs and salt.
Step 5
Cut the sausage into slices. Crumble the feta. Combine sausage, croutons, pumpkin seeds, and nuts in a small bowl.
Step 6
Puree the soup with a blender. Pour in orange juice, salt. Serve with a sprinkle of seeds, cheese and sausage mixture.
