Italian Minestrone

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Ingredients

1/3 pcs Celery root
1 PC. Carrot
1/3 pcs Daikon
1/2 pcs. Red onion
1/2 pcs. Shallot
1 PC. Potatoes
1 PC. Zucchini
100 g Cauliflower
1/2 pcs. Bulgarian bell pepper
1/2 pcs. Bulgarian red pepper
2 pcs. Green asparagus
2 pcs. White asparagus
2 pcs. Celery stalk
6 pcs Green feathers
10 g Dill
2 pcs. Garlic cloves
10 g Thyme
2 pcs. Bay leaf
18 pcs. Basil leaves
2 tablespoon Olive oil
salt
6 pcs Cherry Tomatoes

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Italian Minestrone

Cuisine:
  • Medium

Ingredients

Directions

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An amazing recipe for Italian cuisine will not leave indifferent fans to cook something unusual, tasty and healthy. A huge number of products, a rather complicated sequence of cooking ingredients – as a result, a delicious healthy soup. Worth trying…

Steps

1
Done

First, peel all the vegetables: carrots, celery root, daikon, potatoes, shallots, red onions. With cauliflower we cut only the upper inflorescences, everything else will not be useful to us. We cut the sides of the zucchini, approximately 7 mm thick, we don’t need the rest. With peppers, we need only one peel, so we leave it.

2
Done

For the aesthetic beauty of the soup, all prepared vegetables should be cut into approximately equal sizes into cubes. Cut the asparagus tops into ovals, approximately 1.5 cm, cut the green onion into rings, and the cherry tomatoes into four slices.

3
Done

Heat olive oil (1 tablespoon) in a soup pot, put red onion, shallot on it. Fry the onion until it becomes soft and transparent. Then add carrots, bay leaves, celery stalks, and potatoes to the roasting, salt. Fry for 3-5 minutes, stirring well.

4
Done

Then add water or vegetable broth (the simplest of carrots, celery, onions and bay leaves), put the celery root and cook the soup for 3 minutes. Then add thyme, daikon, add water (so that only covers vegetables)

5
Done

In a separate saucepan, boil water and boil red and yellow peppers for a minute, so that the soup does not smell and the broth stains. Spread boiled pepper separately in a bowl. We also blanch cauliflower in a separate pan and then put its inflorescences in a separate bowl.

6
Done

Then add pepper to the saucepan, add cauliflower, asparagus, and zucchini in 2 minutes. Take thyme out of the soup. We make sure that the water covers the vegetables. Next, cook the soup for 10 minutes.

7
Done

Add the onion rings and slices of tomatoes to the soup, after 1 minute put the cloves of garlic, add salt and add a spoonful of olive oil at the very end. After a minute, the soup can be removed from the stove.

8
Done

From the soup, you need to remove the bay leaf and garlic cloves, after the soup is poured into plates, it can be decorated with basil and dill on top.

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