vegetable soup
The vegetable soup is a healthy food that provides the body with very important nutrients, such as vitamins and minerals. Chardonnay is very rich in dietary fiber and antioxidants, which protect human beings from various diseases. Here, in this article, we will explain how a useful and tasty vegetable soup works.
How to make a vegetable soup
Ingredients: Two medium sized tomatoes. Medium onion. A cup of green beans. Three cloves of garlic. Medium sized potato. A glass of peas. Two islands of medium size. Two tablespoons of olive oil for fermentation. A teaspoon of black pepper. A teaspoon of cumin. A teaspoon of spice problem. Maggie Soup Cube. salt. Water.
Preparation: Place the olive oil in the cooking bowl, add to the bowl, chopped onion and garlic, and stir until it withers. Add both potatoes and carrots after slicing into cubes. Add the chopped peas, green beans, and chopped tomatoes and leave them covered over low heat for 10 minutes, stirring occasionally. Add all spices, food salt, and MAGGI® cube and stir well. Add a quantity of water to cover all the vegetables and be higher than the appropriate amount. Leave the soup on low heat for one-third of an hour until you make sure all the ingredients are ripe and ready to eat.
How to make a vegetable soup with meat
You can add the meat to the vegetable soup; the meat increases its density, here's how to prepare:
Ingredients: Four pieces of steak (fat-free, cut into 2.5 cm cubes). Half a cup of green beans. Half-cup heart of a rabbit lathe. Onion peeled and cut cubes. Two cups of meat broth. The lemon is pure. A teaspoon or large butter. Salt and Pepper. parsley.
Preparation: Heat the meat mixture into a suitable cooking pot and add to the onion and meat. Their heart is good enough to soak the meats and tend to brown. Add both spices, lemon juice, and broth. Leave them on low heat until boiling, until the meat softens for 20 to 25 minutes. Add both cabbage and beans. Repeat the sauce and leave the pot on fire until the meat is cooked and all the vegetables. Zinni soup with parsley, her feet hot.
Vegetable Soup with Cream
Ingredients: Cup of carrots, clip cubes. A glass of peas. A cup of tomatoes. A cup of celery. A cup of potatoes. A glass of corn. Four hundred and fifty ml of cooking cream. Two onions. Horn of Hot Pepper (optional). Five slices of toast, toasted. Chicken Spice Cube. Two tablespoons of corn oil. Small spoon of salt. A teaspoon of black pepper. Two teaspoons of seven spices. Two liters of boiled water with a gravy cube.
Method of preparation: Wash all vegetables with water, peel the potatoes and onions, cut them into loops. Heat the oil in a saucepan on the fire, then place all ingredients except the cream and my heart mixture well for five minutes. Add the boiled water with the spatula to the pot and set them on high heat for 15 minutes, then lightly. Add the mixture for another 15 minutes until the vegetables are fully cooked. Remove the pot from the fire, place the soup in the blender and mix well until the mixture is crushed. Put the soup in a pot and put it on low heat until it boils again. Add the cream to the soup and leave the pot on medium heat for 10 minutes. Remove the pot from the fire, pour the vegetable soup with cream in the serving dish, and then scoop it with toast and toast.
