- Zucchini crème-soup
- Buckwheat and pork soup
- Vegetarian Ukrainian Borscht
- Soup with meatballs, mushrooms,spaghetti and cheese.
- Light cauliflower soup with chicken
This soup is light and is a great comfort food. I like to have this warm soup for dinner after a very busy day.The best thing is that you can prepare all the necessary veggies when you have time (or buy the ready mix) and just enjoy the soup in 20-40 minutes. You can also prepare the chicken broth a day (or an evening before). All in all it’s agreat comfort food for the whole family.
Serves: 4 people
Preparation time 20-30 minutes
Cooking time 20 minutes
Ready in 40-50 minutes
For the soup you will need:
Veggies:
1 finely chopped onion
1/2 big shredded carrot (or you can just slice it width-wise)
1 medium bell pepper (yellow or orange)
4-5 medium potatoes cut in cubes
1/2 of large cauliflower (flowers cut separately into a mid-sized chunks)
Poultry (not a must , but I cooked it as a non vegan soup. You can easily eliminate all animal based food if you’d like to).
2 chicken thighs ( skinless)
Herbs:
1/4 cup of dill
1/4 cup of chives
Salt
Pepper
Preparation:
Wash the chicken thighs,take off the skin and cut off the fat.
Set to boil in a 3-4 quart saucepan, add the salt and pepper (I add about 1-2 tablespoons of salt and 1/2 of black pepper).Boil for 20 minutes.
Meanwhile prepare the veggies: Peel the potatoes, onion and carrot, wash carrot, potatoes, bell pepper and onion.
After the 20 minutes are up and you see that the chicken thighs are cooked, take them out of the saucepan and let them cool down on a plane. (So that you could cut then in cubes as well)
Cut the potatoes in cubes (mid-sized) and add to the saucepan. Shred the carrot and chop the pepper and onion. Put everything in the saucepan. At this time, turn the gas down to medium-low and continue simmering your soup.
Take the cauliflower, cut the flowers of , wash them and them cut the flowers in quarters or halves (depending on their size). Set the cauliflower aside, you will throw them in 10 minutes before turning the gas off).
Now work with your cooked chiken- just cut off some meat from the chicken thighs, so that they wouldn’t be so huge and impossible to serve in a plate.
After cooking the veggies for another 20 minutes, add the cauliflower and the chicken into the saucepan; wash and chop the hers.
Stir everything well , taste for salt and spices.
The soup will be ready in 10 minutes after you have added the cauluflower.
Serve warm!
