Vegetable Soup (Decent)

Hello Dear Friends,

Since vegetable soups usually contain vegetables, we cook them with broth or regular water. This method is also very tasty, but the vegetable broth you use adds twice the flavor to soups, especially to this type of seasoned meatless soup.

Earlier, I told you how to make vegetable juice. Those who did not try, I gave the basic recipes. culinary school from or here You can reach the recipe from the vegetable juice link.

While preparing this soup, I used whatever little was left at home. This includes the spinach that I washed and threw in the freezer and very little mushrooms left. You can use all the vegetables you have on hand while preparing your vegetable soup. The important thing is to cook the vegetable soup in a certain order, taking into account the cooking time of all of them.

For example, carrots and leeks cook later than the mushrooms I use. For this reason, carrots and leeks are roasted first, and then mushrooms are added. Since spinach is the easiest to cook, it is the last to enter the soup. Thus, all vegetables neither fall apart nor remain raw.

There is an important point that you should pay attention to when preparing seasoned soup. To open this seasoning with the hot water of the soup. In other words, your temperature is stabilized and tempered to prevent it from being cut into boiling water suddenly.

If you pay attention to the tricks I have given, you can prepare both seasoned and vegetable soups without any problems.

Video Description of the Recipe:

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Ingredients for Vegetable Soup (Decent) Recipe

• 2 medium carrot
• 1 stalk of leek
• 1 medium oyster mushroom
• 100 g spinach
• 3 liters of vegetable juice
• salt
• black pepper

For dressing:

• 1 glasses of yoghurt
• 1 egg yolks
• 1 tablespoons of flour

How to Make Vegetable Soup (Decent) Recipe?

1. For the dressing of the soup, whisk the yogurt, egg yolk and flour in a deep bowl and set aside.
2. Chop the carrots into cubes the size of backgammon dice.
3. Finely chop the leek.
4. Chop oyster mushrooms the size of carrots.
5. Chop the spinach in the same way.
6. Put the olive oil in the pot. Add the carrot and leek and fry for 2 minutes.
7. Add the mushrooms to the pot and fry for 1 more minute.
8. Add the vegetable broth and bring to a boil over medium heat.
9. Add 2 ladles from the boiling vegetable broth to the yoghurt dressing and whisk.
10. Pour the warm seasoning into the pot and mix.
11. Add the spinach, salt and pepper to the soup and cook for 10 more minutes on medium heat and serve.