The recipe for a delicious light vegetable soup is in front of you! I cook soup in water, but you can take a low-fat broth as a basis, for example, cooked with chicken or turkey. The main advantage of the dish is its preparation time - 30 minutes. And also take a lot of dill - in combination with zucchini, it gives the soup a mushroom flavor, well, or just add a little forest mushrooms. Let's get started!
Purpose: For lunch / For dinner / For children / For lunch / For dinner / Inexpensive / Quickly / Summer
Main Ingredient: Vegetables / Zucchini / Celery / Celery Stalk / Celery Root
Geography of cuisine: Russian cuisine
Diet: For Diabetics / Dietetic Meals / Lean Meals / Vegetarian Meals / Slimming Recipes / Low Calorie
- Root celery - 150 Grams
- Celery stalk - 2 pieces
- Carrots - 2 Pieces (young)
- Onion - 1 Piece
- Zucchini - 1/2 Piece (young)
- Green onion - 1/2 Bunch
- Dill - 1 Bunch
- Vegetable oil - 2 tbsp. spoons
- Water - 1.5 Liters
How to cook "News from the fields" soup with celery and zucchini "
Peel the celery root and cut into cubes. Chop the onion. Fry in oil until lightly gilded.
Add coarsely chopped carrots and thinly chopped stalked celery, fry all together for a couple of minutes.
Chop the zucchini into thin strips like noodles.
Bring broth or water to a boil, season with salt and pepper. Lower the vegetable fry and simmer for 5 minutes over low heat. Chop green onions and dill. Dip the squash noodles into the soup, bring to a boil and remove from heat. Pour the herbs into the soup, stir and let it brew under the lid for about 10 minutes.
When serving, sprinkle the soup with freshly ground black pepper, serve the gray bread separately. You can also serve sour cream if you don't count the calories. Enjoy your meal!