This is another variation of the classic minestrone soup, which will surely appeal to all lovers of light vegetable soups. I cook it in vegetable broth – and it turns out to be a completely vegetarian dish. But you can take any one to taste.
Ingredients
- Vegetable broth - 2 l
- Leek - 1 piece
- Bell pepper - 1 piece
- Broccoli - 150 g
- Carrots - 1 piece
- String beans - 150 g
- Green peas - 100 g
- Corn - 100 g
- Tomato paste - 1 tbsp.l.
- Spices and seasonings - 2 tsp.
Step-by-step cooking recipe
Bring the broth to a boil and send the randomly chopped vegetables there.
Boil the soup for about 10 minutes and add the tomato and spices.
Boil for another 5 minutes and remove the vegetable soup from the heat.
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