Cookware: peeler, table knife, vegetable cutting board, tablespoon and teaspoon, measuring container, hand blender, pan with lid, frying pan, hob, soup plates.
Ingredients
| Name | amount |
| Broccoli | 200 g |
| Cauliflower | 200 g |
| Spinach | 100 g |
| Potatoes | 2-3 pcs. |
| Onions (leeks) | 1-2 pcs. |
| Carrot | 1 PC. |
| Vegetable oil | 1-2 tbsp. l |
| Salt | taste |
| Seasonings, spices | optional |
| Rusks or croutons (white bread) | optional |
| Filtered water | 1.0-1.2 L |
Step cooking
For the preparation of soup, you can use both fresh and frozen vegetables.
- In a pan convenient for blending, boil 1.0-1.2 liters of filtered water. Cut 2-3 large tubers of washed and peeled potatoes into small cubes. Throw chopped potatoes into boiling water and cook over medium heat, covering with a lid.
- Chop one large onion or two medium-sized onion heads in half rings. If you replace onions with leek, the dish will acquire a more delicate taste. Heat in a pan 2-3 tbsp. l vegetable oil. Dissolve the carrots in small arbitrary pieces.
- At the same time, start onion with carrots in the warmed vegetable oil and sauté onion slices until transparent.
- Bringing the potatoes to a half-ready state, put into the pan previously thawed or chopped fresh heads of cauliflower and broccoli, 200 g of each type of cabbage and 100 g of spinach (you can also use a frozen product).
- When the vegetables are completely boiled, run into the soup a steaming of onions and carrots.
- Stir the soup over low heat under a closed lid for another 15-20 minutes. Before chopping vegetables with a blender, you need to salt and pepper to taste and add your favorite spices and seasonings if desired.
- Pour the soup into deep plates. The hot first course can be served with croutons or crackers made of white bread, as well as sprigs of dill and parsley or chopped fresh herbs.
Allspice, thyme and nutmeg are added to the soup only if desired and in accordance with taste preferences.
Video recipe
Your attention is invited to a master class with Oleg Olkhov, chef of the Danilov Monastery. The plot shows in detail the preparation of a real vegetarian first course, and the secret is revealed how to preserve the bright green color of vegetables during heat treatment.
Thank you for taking the time to familiarize yourself with the preparation of lean soup with spinach, broccoli and cauliflower. Comment on how useful the published information has become to you. Which walkthrough did you like most? If you have a desire, share your secrets of cooking vitamin soups, which of the components you most often use to prepare first courses.
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