Lenten Soup with Sunflower Corn

eleven

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 65.19kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  65.19kcal

• Rating

• Recipe

To make lean homemade soups more rich in taste, their need to cook on a strong vegetable broth. It is desirable when cooking bake the broth vegetables in a dry pan. Add root parsley, celery and parsnip. With these roots, the broth will become even more aromatic, and the soup more delicious.

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Ingredients

0/15 ingredients

• Potato – 6 pcs.
• Celery – 30 gr.
• Parsley – 30 gr.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Champignons – 4 pcs.
• Canned corn – 1 b.
• Garlic – 2 cloves
• Dill – 5 branches
• Vegetable oil – 3 tbsp.
• Water – 2 L
• Salt – ½ tsp
• Pepper – 4 peas
• Loaf of rye bread – 2pcs.
• Protein – 1 pc.

1 ч1 ч 65.19

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Steps

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1. Chopped potatoes into broth and boil until soft 20 minutes
2. As the potatoes begin to boil, remove the foam and put the quarters champignons.
3. Cut celery root into large pieces. And onions.
4. Cut parsley in equal slices with carrots.
5. We spread the roots and onions in the pan, passé, waiting light gold.
6. When the potatoes with mushrooms are boiled, pour into a separate bowl part of the broth and mashed mushrooms with a potato blender. We bring soup previously drained by the broth to the desired density.
7. Pour the corn into a saucepan, salt and pepper mashed in peppercorns powder.
8. Bringing the soup to a boil, add the grated garlic.
9. Cut a loaf of bread and gently remove the soft part of the bread, leaving walls 1-1.5 centimeters thick.
10. After lubricating the bread with protein inside, dry in the oven for 20 minutes at 150-170 C.
11. Pouring soup on bread plates, immediately serve.