Low-calorie, light cold soup with vegetable broth and kefir. It is prepared from fresh vegetables with wild garlic and herbs. A portion of this soup contains a lot of vitamins - an ideal lunch option for a hot summer day.
It is necessary
- For three servings:
- - 300 ml of vegetable broth and kefir;
- - 3 eggs;
- - a bunch of wild garlic, dill, cilantro;
- - celery stalk;
- - 6 radishes;
- - 6 cherry tomatoes;
- - 1 cucumber;
- - half a bell pepper;
- - fennel, green onions, salt, pepper.
Instructions
Step 1
Cut the radish into thin slices. Peel the bell peppers from the seeds, cut into thin slices - we only need half of the pepper. Peel a fresh cucumber and cut into slices. Cut the celery stalk and half the fennel into small cubes.
Step 2
Chop green onions, dill, cilantro. Cut the ramsons too, cut the cherry tomatoes into slices. Mix all prepared ingredients, pepper and salt to taste.
Step 3
Boil hard-boiled eggs, peel them, cut each egg into six parts.
Step 4
Prepare the dressing: mix kefir with vegetable broth in equal proportions. You can cook vegetable broth from any vegetables - celery, carrots, zucchini, fennel, onions, leeks.
Step 5
Divide the mixture of vegetables and eggs into portioned soup bowls. By the way, the vegetable mixture can also act as a salad - it is enough to season it with mayonnaise or any oil.
Step 6
Pour the dressing over the vegetables. Serve immediately. Cold soup with wild garlic ideally saturates and fills the body with vitamins.
