Vegetable soup is a light food, good only after holidays, when people tend to eat heavy foods, especially meat.
Arada’s chef Adrian Pop introduces us to a recipe for vegetable soup and says it can be the basis of any soup we aim to cook. Therefore, this recipe is used not only for making vegetable soup, but also for other dishes.
“Preparing a vegetable soup is very simple and does not take much time. I recommend that if we make this soup, we use as many vegetables as possible, in small quantities. This way we will have a much better taste, as the flavors of the different vegetables will come together and they will give an excellent result “, says chef Adrian Pop.
To make a vegetable soup, in a pot of about three liters, you need: an onion, a carrot, a piece of celery, a parsnip root, 100 grams of peas, half a small cauliflower, 50 grams of green beans, two medium potatoes , two peeled tomatoes, a kapia pepper. As spices, we need: salt, pepper, lemongrass, parsley.
“The vegetables are finely chopped and tempered in a little sunflower oil. Not the tomatoes, which we will add later. After the vegetables have taken on a slightly translucent color, add a little paprika, sweet or spicy, and stir for 30 seconds over low heat. Then add the tomatoes and stir for another minute. Add the water and season with salt and pepper. Boil, over low heat, until the vegetables are cooked, then add the finely chopped parsley and parsley. If you want we can prepare a batter with 150 grams of cream, half a lemon squeezed and two egg yolks. Mix this composition well and gradually add the hot soup to bring the composition to high temperature. Then we empty everything into the pot in which the soup was boiled “, describes the recipe Adrian Pop.
He says the soup can be served without that combination of cream, egg and lemon and will be a lighter dish with fewer calories.
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