It is a practical, tasty, yet nutritious and low-calorie soup that you can prepare using the vegetables you desire.
Ingredients for Vegetable Soup Recipe;
- 1 onion
- 1 carrot
- 1 potato
- 1 zucchini
- 2 spoonful butter
- 1 tablespoon of olive oil
- 5 glasses of water (1 liter)
- 1 tablespoon (heaped) flour
- 1 glass of water Milk
- 1 teaspoon salt
- 1/4 lemon juice
Preparation of;
Wash and peel all vegetables well. Finely chop the onion, zucchini, potato and carrot. Take care to have the same size. Take 1 tablespoon of butter and olive oil into a pan to lightly roast the vegetables. Fry the onions lightly first, then add the potatoes and carrots and continue frying for 2-3 more minutes. Then add the pumpkin and add the water a little more. Cover the lid until the vegetables are soft and leave to cook over medium-low heat. 1 tablespoon of butter separately. Melt in a deep pan or sauce pan. Add the flour and fry until the smell of flour disappears. It will be enough to fry it on low heat for about 3-4 minutes. Then add the milk by stirring slowly. Cook on low heat for 3-4 minutes so that there is no residue and mixing with a whisk to get very little consistency. Remove from the heat before it condenses well. Slowly add the milk mixture into the vegetables in the pan. Since it is not a mixture with eggs or yoghurt, it will not clump, but to be homogeneous, mix it until it is completely combined. Cook on low heat for another 2-3 minutes, then add the salt and mix. Our soup is ready.
