Cook them and you won't regret it! Top 3 recipes for light vegetable soups for spring and summer

Spring and summer are the perfect time for light vegetable soups that can be made from fresh seasonal produce. They not only satisfy your hunger, but also saturate your body with vitamins and minerals, helping to maintain HEALTH and lightness. We have collected healthy and tasty versions of such soups for you that you can easily make at home.

Why choose vegetable soups in spring and summer?

In spring and summer, our body especially needs light and nutritious food rich in vitamins. Vegetable soups do this task perfectly. They are low in calories, do not require much time to prepare and allow you to use seasonal vegetables, fresh and aromatic during this period. In addition, vegetable soups can be easily adapted to any taste preferences and dietary requirements .

1. Classic vegetable soup with cauliflower and green peas

You will need:

3 potatoes;
1 carrot ;
1 tomato;
1 onion;
200 g cauliflower;
70 g green peas;
fresh herbs – to taste.

Preparation

First, peel the potatoes , onions and carrots, then cut them into small cubes. Pour water into a cooking container and bring it to a boil, then put the prepared vegetables there and cook them for about 15 minutes.
Meanwhile, peel the tomato and cut it into cubes, and divide the cauliflower into small florets. Add the tomatoes , cabbage and green peas to the pan, continue cooking until the vegetables are completely soft. At the end of cooking, season the dish with SALT, black pepper and fresh herbs to taste.

2. Vegetable cream soup with zucchini

Ingredients:

1 medium zucchini;
1 potato;
1 onion;
1 clove of garlic;
100 ml cream or MILK;
vegetable oil , salt and spices – to taste.

Preparation

Finely chop the onion and garlic, fry them in vegetable oil until golden brown. Peel the zucchini and potatoes, cut into cubes and add to the fried onions. Pour water over the vegetables so that they are completely covered, and cook until soft.

Remove the dish from the heat, cool the contents slightly, then grind with a blender until a uniform consistency is obtained. Pour in cream or milk , add salt and spices, then gently heat the soup without bringing it to a boil. Serve with herbs and sprinkle with grated cheese if desired.

3. Green soup from fresh vegetables.

This soup is a real vitamin booster, which combines fresh vegetables and herbs.

You will need:

2 potatoes;
1 zucchini;
1 leek;
1 celery stalk;
150 g broccoli;
100 g kohlrabi;
100 g green peas;
1 tbsp OLIVE OIL;
salt and spices to taste.

Preparation

Peel all the vegetables and cut them into cubes. Heat the olive oil in a saucepan , lightly fry the leek and celery. Then add the remaining vegetables, cover with water and bring to a boil. Simmer for about 25 minutes until soft.

Finally, add salt, spices to taste and remove from heat. If desired, you can lightly beat the soup with a blender to obtain a more uniform texture.

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