A person wants to learn something throughout his life. Do you want to spend time learning good things? In this article, I wanted to share with you how Vegetable soup is made. You can make Vegetable soup very easily by reading the recipe I will give you. I shared the list of materials needed for you. Let’s move on to our recipe and make our Vegetable soup.
Contents
- 1 onion
- 3 small carrots
- 3 cloves of garlic
- 5 Brussels sprouts
- 1 full handful of broccoli (with stems,)
- 1 medium beet
- 2 handfuls of red lentils
- 2-3 tablespoons of olive oil
- 1 wipe teaspoon of salt Half a teaspoon of black pepper
- 3 handfuls of boiled chickpeas (if you want to enrich it even more) Over,
- 1-2 sprigs of fresh or dried mint
- 1-2 sprigs of scallions Salt Black pepper Chili pepper Lemon Yoghurt
Recipe
You don’t actually have to use all of these vegetables in this soup. With a few tips I will give you can make your own delicious soup with whatever vegetables you have at home. The more different colored vegetables you use, the more beneficial it will be. You can increase or decrease the amount according to household members. Open the bottom of the pan and add 2-3 tablespoons of olive oil. It will be enough to put enough to cover the base.
The first tip is; roasting vegetables for a few minutes. So the vegetables will release some sugar and will taste better.
Coarsely chop 3 small carrots into it and add. You can peel the carrot easily and without wasting it by rubbing the tip of the blade several times.
Then divide 1 beet and 5 Brussels sprouts into 4 parts and add.
Add 1 full handful of broccoli (about 4-5 flowers), roughly dividing it with the stems. Stir the vegetables together as you add them.
The second tip is garlic and onion, which are indispensable for the flavor of the soup. Chop 1 onion into 8 pieces, peel 3 cloves of garlic, add a little crush with the side of the knife and mix.
The third tip is red lentils. Wash and add 2 handfuls of red lentils to add consistency to the soup. You can add 1 potato or 1 tablespoon of flour and 1 tablespoon of butter in a separate place to add consistency, but I recommend you to try it with lentils.
If you are doing it under pressure like me, add water half a finger below the line of the vegetables, or 3 fingers above the normal pot, and close the lid. In a normal saucepan, when it boils, reduce the heat and leave the lid ajar, cook for 15 minutes in this state. This time may increase depending on the amount of vegetables.
In the case of pressure, close the lid and set it to the high pressure setting. After the pressure builds up and the whistle is closed, put the bottom to the lowest and cook for 7-8 minutes. If it rises too high, if the whistle and steam start to leak, you can cover the gold for a while. It will continue to cook under its own pressure.
At the end of the period, turn off the bottom and remove the pressure and open the lid. Since we will sprinkle some of the salt and black pepper on it last, add 1 level teaspoon of salt and half a teaspoon of black pepper to the pan. Blend with the hand blender until there are no grains. If it feels thick at this stage, you can add a little more hot water, although you do not prefer it much. At this stage, you can add 1 tablespoon of cream or add 3 handfuls of boiled chickpeas and eat it like a great main course. While drinking the soup, you can sprinkle it with mint, parsley or coriander leaves. If you chop the spring onion finely and put it, it will go very well. It can also be dry mint. I say you should definitely sprinkle it with a little salt, black pepper and chili pepper. You can whisk the yogurt a little and pour it randomly on it and squeeze a lemon for a little bit of sourness. We hope you make your own soup as you wish and drink it with pleasure.
