Vegetable soup, a basic, simple and very comforting recipe. This soup is very nutritious and helps us to get warm, and it is also very easy to prepare. In addition, it is a dish that you can make on a day when you do not feel like cooking.
Ingredientes
Scale
- 2 cucharadas de aceite de oliva virgen extra
- 4 dientes de ajo, troceados
- 2 ramitas de apio, troceadas
- 1 cebolla, troceada
- 2 patatas medianas (450 g o 1 libra), peladas y troceadas
- 2 zanahorias grandes (225 g o 8 oz), peladas y troceadas
- 1 taza de maÃz congelado o de lata (140 g)
- 1 taza de judÃas verdes congeladas (120 g)
- 1 taza de guisantes congelados (120 g)
- 1 lata de tomates grande (800 g ó 28 oz)
- 4 tazas de caldo de verduras o agua (1 litro)
- 1 cucharada de condimento italiano, o cualquier hierba seca como orégano o albahaca
- 1/4 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida
Instructions
- Pour the oil into a pot and when When hot, add the garlic, celery and onion. Cook over medium-high heat until golden brown.
- Add the rest of the ingredients and cook over high heat until it comes to a boil. Then lower the heat to medium, cover partially and cook the soup for about 30 minutes or until the potato and carrot are tender.
- Serve immediately with chickpeas or baked tofu, or accompany it with seitan to enjoy a delicious and nutritious meal.
- Store leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
Notes
- If you don’t want to use oil, you can substitute water or vegetable broth.
- You can use whatever vegetables, herbs, and spices you like.
