Vegetable cabbage cabbage soup with pumpkin is a hot first course for hoarding housewives, in whose bins there are a lot of vegetables stored in the winter. So, if there is a pumpkin, cabbage and zucchini, then I advise you to prepare for lunch a light vegetarian soup - healthy, tasty, which, moreover, will not spoil the shape.
Animal products are completely excluded from the menu during the post. However, lean cabbage soup made from fresh cabbage will be even tastier than those cooked in meat broth. The larger and more diverse the assortment of vegetables that you put in the pan, the more useful the finished dish will turn out: fasting people need to maintain their strength.
- Cooking time: 1 hour
- Servings: 6
Ingredients for vegetable cabbage soup with pumpkin
- 300 g of white cabbage;
- 300 g pumpkin;
- 200 g potatoes;
- 200 g zucchini;
- 60 g onions;
- 150 g carrots;
- 150 g celery;
- 1 pod of red chili;
- 20 ml of olive oil;
- 2 cubes of vegetable broth;
- spices to taste, salt, green onions for serving.
Method of cooking vegetable cabbage soup with pumpkin
Any soup, except soups for a special diet, you need to start cooking with the preparation of its base - browned vegetables, which give the finished dish an appetizing smell and taste. These are usually onions, celery and carrots. It is always better to start with onions.
So, in a soup pot, heat the olive oil for frying (odorless), throw in it finely chopped onions, add celery, diced and a pod of red chili pepper in a couple of minutes (cut chili from seeds and partitions, cut into small rings) ).
Carrots add sweetness and beautiful color. To make its useful qualities better open, carrots, grated on a large grater, fry with onions and celery for about 6 minutes.
The remaining vegetables are added to the pan all together, fry and simmer them separately is not necessary.
First put freshly cut cabbage, chopped with very thin strips.
Next, add the zucchini, peeled from the peel and seeds, cut into small cubes. Small young zucchini can not clean, they are undeveloped seeds, and the skin is tender.
We clean the sweet yellow pumpkin from the peel and seeds, cut it into cubes, put it in a saucepan.
Of the vegetables, only the potato remains - we also peel it, cut it into cubes, put it to the rest of the ingredients.
Modern technologies have significantly simplified the preparation of vegetarian and lenten dishes. If you do not have time to boil vegetable broth, then bouillon cubes are indispensable in this case.
Pour 2 liters of water into the pot, add cubes, set on high heat.
When the soup boils, turn off the gas, close the pan with a lid. Cook on a quiet fire for about 40 minutes. During this time, the vegetables will become soft, give away their flavors in the broth.
Pour lean cabbage soup with pumpkin into a plate, sprinkle with green onions and chili rings, if necessary, salt a little right on the plate. Served with a piece of fresh bread - bon appetit!
By the way, just like the classic soup, the lean will taste better if they spend the day in the fridge.