Vegetable soup

Calories 15, Proteins 0, Fats 0, Carbs 3

Traditional, Healthy food, Vegan, USA, Europe


Water - 2 lts.
Carrots - 1 pc.
Celery root - 80 g.
Potatoes - 320 gr.
Sweet pepper - 2 pcs.
Cabbage - 300 g.
Leeks - 1 pc.
Tomato - 2 pcs.
Salt (to taste) - 2 c.
Bay Leaf - 3 pcs.
Wash, dry and peel vegetables.
Carrots and celery chop into sticks.
Cabbage and sweet pepper chop into wide strips, dice tomatoes.
Cut potatoes into cubes.
Cut leek into rings.
Water bring to a boil and pour out all vegetables.
Cook everything for 15 minutes.
Add salt and pepper to taste and cook for another 5 minutes.
At the end add the bay leaf.

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