Autumn vegetable soup
Minestrone is a hot and broth soup with fresh vegetables typical of Italian cuisine loved all over the world! It starts from the base of onion, celery and carrot chopped and fried to which are added potatoes, tomatoes, cauliflower, often beans and other vegetables of your choice cut into small pieces and finally boiling water with which they cook together in a pot; giving life to a minestrone or a great vegetable soup! Fragrant, steaming, liquid at times soft when you meet the pieces! A comforting light and vegetarian goodness essential to prepare at home in winter! Here for you the minestrone recipe, to make an exquisite vegetable soup!
The autumn vegetable soup is a soup prepared with vegetables from the garden typical of the autumn and winter months, when the consumption of hot soups is very pleasant and healthy. This autumn vegetable soup is rich in vegetables that provide important nutrients such as vitamins and minerals and is rich in antioxidants. Accompanied by good toasted bread croutons, it is a light and tasty first course.
INGREDIENTS
1 large onion1 celery stalk2 carrots3 potatoes3 tomatoes250 gr of white cauliflower (which you can replace or make a mix of everything together with broccoli, spinach, chard, cabbage, pumpkin)250 gr of peas (which you can replace with beans)2 zucchiniextra virgin olive oilsalt to tastewater to taste
PROCEDURE
First of all, wash all the vegetables thoroughly and cut them into 1 cm squares also the cauliflower into small florets and possibly broccoli. If you are using leafy vegetables, cut them into medium-sized leaves. Then in a tall and large pot fry oil, onion, carrot and celery for 3 minutes with 2 – 3 tablespoons of oil then add cauliflower and potatoes and or all vegetables with a harder consistency. Finally cook for 5 minutes on low heat. Then also add peas, zucchini, tomatoes and or all the other leafy or soft vegetables you have chosen. Finally add 6 – 7 glasses of boiling water until the vegetables are completely covered. At this point let the stamp take, then close with a lid and lower the heat and cook slowly for 40 – 50 minutes. Be careful, that the vegetables do not fall apart but that they remain intact, well colored, even if juicy. In this way they will also retain all the nutritional properties. If necessary, add more boiling water. Add salt only at the end of cooking. Here is ready your vegetable minestrone.
Minestrone is a hot and broth soup with fresh vegetables typical of Italian cuisine loved all over the world! It starts from the base of onion, celery and carrot chopped and fried to which are added potatoes, tomatoes, cauliflower, often beans and other vegetables of your choice cut into small pieces and finally boiling water with which they cook together in a pot; giving life to a minestrone or a great vegetable soup! Fragrant, steaming, liquid at times soft when you meet the pieces! A comforting light and vegetarian goodness essential to prepare at home in winter! Here for you the minestrone recipe, to make an exquisite vegetable soup!
The autumn vegetable soup is a soup prepared with vegetables from the garden typical of the autumn and winter months, when the consumption of hot soups is very pleasant and healthy. This autumn vegetable soup is rich in vegetables that provide important nutrients such as vitamins and minerals and is rich in antioxidants. Accompanied by good toasted bread croutons, it is a light and tasty first course.
INGREDIENTS
1 large onion
1 celery stalk
2 carrots
3 potatoes
3 tomatoes
250 gr of white cauliflower (which you can replace or make a mix of everything together with broccoli, spinach, chard, cabbage, pumpkin)
250 gr of peas (which you can replace with beans)
2 zucchini
extra virgin olive oil
salt to taste
water to taste
PROCEDURE
First of all, wash all the vegetables thoroughly and cut them into 1 cm squares also the cauliflower into small florets and possibly broccoli. If you are using leafy vegetables, cut them into medium-sized leaves. Then in a tall and large pot fry oil, onion, carrot and celery for 3 minutes with 2 – 3 tablespoons of oil then add cauliflower and potatoes and or all vegetables with a harder consistency. Finally cook for 5 minutes on low heat. Then also add peas, zucchini, tomatoes and or all the other leafy or soft vegetables you have chosen. Finally add 6 – 7 glasses of boiling water until the vegetables are completely covered. At this point let the stamp take, then close with a lid and lower the heat and cook slowly for 40 – 50 minutes. Be careful, that the vegetables do not fall apart but that they remain intact, well colored, even if juicy. In this way they will also retain all the nutritional properties. If necessary, add more boiling water. Add salt only at the end of cooking. Here is ready your vegetable minestrone.
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