Recipe for Vegetable Soup

Number of servings - 4

Ingredients:

Vegetable broth - 4 cups
Potatoes - 3 pcs. (peeled and diced)
Cauliflower - 3/4 lb (divided into florets)
Carrot - 1 pc. (peeled and grated)
Tomatoes - 2 pcs. (chopped into pieces)
Onion - 1 pc. (peeled and finely chopped)
Leeks - 3 stalks (sliced into strips)
Beans pod - 15 pcs. (chopped)
Peas pod - 10 pcs. (chopped)
Lettuce - 1 tbsp (chopped)
Olive oil - 3 tbsp
Parsley and dill to taste
Salt to taste

Directions:

Heat olive oil in a pan over medium, fry carrots, parsley, onions, leeks for 5-7 minutes.

Pour the broth to saucepan, bring to boil, add cauliflower, beans, peas and potatoes. Salt to taste.

Add fried vegetables to soup and simmer for 25 minutes. 7 minutes before the end of cooking add fresh tomatoes, lettuce, parsley and dill to soup.

Pour cooked soup in bowls and garnish to taste.

Ready in: 40 minutes.

Nutritional Information: