Leftover Vegetable Soup
Have leftover healthy vegetables from Christmas or that big special dinner? This is the perfect way to use them. Make a warm healthy vegetable soup.
Preparation Time15 min
Cooking Time45 min
Ingredients
- 1/2 cup olive oil
- 1 tablespoon salt
- 1/3 cup cabbage
- 1/3 cup carrots
- 1/3 cup cellery
- 1/3 cup green, red and/or yellow peppers
- 1/3 cup zucchini
- 1/3 cup broccoli
- 1/3 cup green beans
- 1/3 cup leek
- 1/3 cup tomatoes
- parsley
- 1 large onion
- 3 cloves of garlic
- 1 1/2 lemon
Instructions
- Peel and chop in small pieces one big onion and three cloves of garlic.
- Heat 1/2 cup olive oil in the pressure cooker, if available, or in a normal large pot, fry the onion until glassy, add the garlic, and after stirring a while add the vegetables, approx. 3 liters water and one tablespoon of salt.
- In the pressure cooker boil as indicated or in the normal pot until the carrots are soft (approx. 45 minutes).
- When the soup is ready add the juice of one or two lemons.
- The recipe results in a clear soup if you pour it through a sieve when ready and put the vegetables aside (put them in the blender, add some flour and egg or egg substitute, make little balls and fry them in good oil).