Vegetarian zucchini soup

four

• Time for preparing

  Contents

  • • 0.0.1 40 min
    • 0.0.2 Simple dish
    • 0.0.3 30.89kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  40 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  30.89kcal

• Rating

• Recipe

Light homemade soup made from vegetables without meat. Do soup with processed cheese, which will give a rich taste.

Let’s get started!

Ingredients

0/15 ingredients

• Zucchini – 1 pc.
• Medium potatoes – 4 pcs.
• Onions – 1 pc.
• Bulgarian pepper – 1/2 pcs.
• Tomato – 1/2 pcs.
• Carrots – 1 pc.
• Garlic – 2 cloves
• Flour – 1 tbsp. with a slide
• Processed cheese – 1 pc.
• Tomato paste – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Salt to taste
• Greens – 1/2 bunch
• Water – 2.5 l.
• Bay leaf

40 мин40 мин 30.89

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. A set of products.
2. Dice potatoes, onion in half rings, garlic chop, pepper and tomatoes, too, cut into a cube.
3. We send potatoes to boil in boiling water.
4. Fry onions, peppers and garlic in a pan in oil.
5. Then add the tomatoes to them. We fry a couple of minutes.
6. Zucchini and carrots rub on a coarse grater.
7. Add tomato paste to the roasting. Fry for 3 minutes.
8. And add carrots and zucchini. Fry, stirring, for 7 minutes.
9. Fry the flour in a dry pan.
10. Pour the flour into the frying pan, mix, fry for 2 minutes.
11. Pour into a frying gradually a couple of soup ladles and stew 3 minutes.
12. Put the fry in the soup to the potato.
13. Punch in a blender cheese with broth in a homogeneous mass and pour in the soup.
14. Simmer for 20 minutes. Five minutes before readiness sprinkle soup with chopped herbs.