You can add various vegetable mixes or frozen vegetables to this vegetable puree soup. Instead of broccoli or cauliflower, plain cabbage works well. You can add dried herbs or Italian herbs to the frying, then the soup will become even more aromatic. Olives will become a decoration of the dish.
It is necessary
- For six servings:
- - 300 g of cauliflower;
- - 200 g of potatoes;
- - 100 g of broccoli cabbage;
- - 100 ml of vegetable oil;
- - 2 carrots;
- - 1 onion;
- - 5 cloves of garlic;
- - green or black olives;
- - fresh dill, parsley.
Instructions
Step 1
Pour 1.5 liters of water into a saucepan, bring to a boil. Peel the carrots and potatoes, cut into large circles or cubes, put in boiling water, stir, cook a little.
Step 2
After 10 minutes, add broccoli with cauliflower to the pan, cook for 10-15 minutes over low heat, add salt to taste. Add fresh parsley and dill 5 minutes before the end of cooking.
Step 3
Move on to cooking the fry. Heat vegetable oil in a skillet, add chopped onion and garlic (chop it coarsely). Fry until light golden brown.
Step 4
Pour the soup into a blender, add the stir-fry, mix thoroughly, pour into a saucepan, bring to a boil.
Step 5
Pour the vegetable puree soup into bowls, add 1 teaspoon of sour cream to each bowl, garnish with green or black pitted olives, sprigs of fresh herbs. Serve hot.
