Vegetable soup with pumpkin, cabbage and tomato paste is a thick vegetarian soup made from seasonal vegetables. In terms of the composition of the products, this dish is quite ordinary, and in the method of preparation it is slightly different from traditional methods. I saw the idea of cooking from the Italians, although not only in this country are soups prepared in this way. The principle is simple - each ingredient is fried, a rich taste is gradually gained.
So in this recipe - first pass the onions, send a carrot to it, followed by cabbage with tomato puree. Stew vegetables without a lid, they can even “squander” a little on the walls and bottom of the pan, vegetable broth then deglazes everything. I love cabbage soup with cabbage, but I can't stand the smell, which, even with a powerful extract, hovers around the house, and in this recipe everything works out harmoniously, it smells delicious and appetizing!
By the way, you can grind the finished vegetarian soup with pumpkin in a blender and take it to work. Warm up in the microwave and get a delicious and healthy lunch!
- Cooking time: 1 hour
- Servings: 6
Ingredients for vegetarian pumpkin soup
- 300 g of white cabbage;
- 350 g pumpkin;
- 150 g onions;
- 200 g carrots;
- 300 g potatoes;
- 150 grams of tomato puree;
- 2 l vegetable broth;
- 30 grams of vegetable oil;
- salt, pepper, bay leaf, sugar;
- sour cream, green onions for serving.
Method of cooking a tasty vegetarian soup with pumpkin for fasting days
Onions clean from the husk, cut finely. So that when cutting onions, the eyes do not tear, moisten the blade with cold water - sometimes it helps!
Carrots are cleaned with a vegetable scraper, rubbed on a large grater, or cut into thin strips.
Cabbage fork cut, remove the stalk. Shred cabbage with thin strips.
Peel potatoes, cut into small cubes. Starchy varieties are suitable for soup, these varieties are not boiled soft.
Pour the vegetable oil into a deep soup pot with a thick bottom, throw the onion, a pinch of salt and fry the onion for 5 minutes, stir it.
When the onion becomes transparent, add the carrot, passurize the onion and carrot for another 10 minutes. Next, add shredded cabbage, tomato puree and 2-3 bay leaves.
Fry the vegetables for the soup over moderate heat for 20 minutes, stirring occasionally. It is necessary that the moisture evaporated, then the taste will be saturated.
When the vegetables are ready, add the sliced potatoes to the pan.
We clean the pumpkin for soup from the peel and seeds, rub the flesh on a large vegetable grater. Use a ripe pumpkin with bright orange pulp for this recipe.
Add the grated pumpkin to the rest of the ingredients.
Pour vegetable broth, salt, pepper, add some sugar to taste.
Bring soup with pumpkin to boil, boil on a quiet fire for 30 minutes.
Vegan soup with pumpkin is served hot on the table, add sour cream, decorate with finely chopped green onions. Enjoy your meal.
A vegetarian pumpkin soup suitable for a vegetarian menu and for lean days. Vegans and fasting people should replace sour cream with soy yogurt.