Embrace the vibrant flavors of the season with this hearty and wholesome Vegetarian Soup with Brussels Sprouts and Zucchini. This recipe is a true celebration of fresh produce, turning simple garden vegetables into a comforting and nourishing meal. It's a fantastic way to use up an abundance of summer vegetables, including the often-overlooked but delicious carrot tops! This soup is light yet satisfying, packed with vitamins, and incredibly easy to make. Perfect for a light lunch or a cozy weeknight dinner, it’s a beautiful reminder that the simplest ingredients often create the most memorable dishes.
Vegetarian soup with Brussels sprouts and zucchini.
Ingredients for Vegetarian Soup with Brussels Sprouts and Zucchini
- 200 g Brussels sprouts
- 100 g carrots
- 50 g carrot tops
- 200 g zucchini
- 200 g potatoes
- 50 g red bell pepper
- 700 ml vegetable broth or water
- 25 g olive oil
- 1 clove of garlic
- salt, spices to taste
How to Make Vegetarian Soup with Brussels Sprouts and Zucchini
Pour olive oil into a heavy-bottomed pot. Finely dice the onion. Mince the garlic clove. Add the onion and garlic to the pot with heated oil. Sauté for 2 minutes.
Add the onion and garlic to the pot with heated oil.
Slice the carrots into rounds and add them to the sautéed onion.
Dice the potatoes into large cubes.
Wash the young carrots with a brush, trim off the tops, and rinse them under cold water. Slice the carrots into rounds and add them to the sautéed onion.
Wash the new potatoes with a brush or an abrasive sponge. Dice the potatoes into large cubes and add them to the pot after the carrots.
Dice the cleaned zucchini into cubes of the same size as the potatoes.
Add the diced pepper to the other ingredients.
Pour in the vegetable broth or boiling water.
Young zucchini can be cooked with the skin on; just scrape out the seeds and the surrounding pulp. Dice the cleaned zucchini into cubes of the same size as the potatoes. Add the zucchini to the pot.
Clean the sweet bell pepper, removing the seeds, and finely dice the flesh. Add the diced pepper to the other ingredients.
Pour in the vegetable broth or boiling water. Salt to taste. Bring to a boil, then reduce the heat and cover the soup with a lid. You can also make this soup with mushroom broth.
Cook over low heat for about 15 minutes.
Cook over low heat for about 15 minutes. Young vegetables will become tender quite quickly.
Add the chopped carrot tops to the boiling soup.
Next, add the Brussels sprouts.
Season to taste with spices; Indian spices for vegetable dishes would be excellent.
Finely chop the carrot tops. Carrot tops are greens just like nettles, radish tops, parsley, or spinach, so they should be added to the soup towards the end of cooking. Add the chopped carrot tops to the boiling soup.
Next, add the Brussels sprouts. Cut large sprouts in half or into quarters; small ones can be left whole.
Cook everything together for 10 minutes after it returns to a boil. Season to taste with spices; Indian spices for vegetable dishes or savory herbs would be excellent choices.
Serve the vegetarian soup with Brussels sprouts and zucchini hot or warm.
Serve the vegetarian soup with Brussels sprouts and zucchini hot or warm. You can sprinkle it with toasted croutons.
And there you have it—a beautiful bowl of vegetarian soup that's bursting with freshness and flavor! We hope you enjoy every spoonful of this simple yet elegant dish. Feel free to customize it with your favorite seasonal vegetables or herbs. For an extra touch of richness, you can serve it with a dollop of sour cream or plant-based yogurt. This soup stores well in the refrigerator for a few days, and its flavors often deepen overnight. Enjoy this wonderful taste of the garden!
0 comments