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Light vitamin soup with zucchini and a whole range of other vegetables is perfect for a light and delicious lunch or dinner.
Cut the eggplant, courgette, peppers and potatoes into cubes.
Put water on fire, bring to a boil and salt. Place vegetables in boiling water.
Grate the carrots on a coarse grater, chop the onion.
Place them in a skillet with heated oil and fry until golden brown.
Cut the tomato into small pieces or grate.
When the vegetables are half cooked, about 10-15 minutes before the end of cooking, add the cauliflower blossoms to them.
Finally, place the roast and tomato in a saucepan.
Keep the soup on the fire a little more under the lid.
Add chopped dill and green onions and remove from heat.
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