- 20, Jun 2020
- #1
With the onset of cold weather, more and more often catch yourself thinking that you want to cook something light, warming and healthy for something hot?
Try to cook this soup, it will not only warm, but also replenish the body's supply of vitamins.
Cooking time: 30 minutes.
For 4 servings we need:
4 pods of sweet bell pepper;
3 cloves of garlic;
1 medium onion;
1 zucchini squash;
1.5 liters of chicken stock;
2 tbsp.
tablespoons of vegetable oil; 50 g of cilantro; zest with half a lemon. Recipe: 1. Peel and finely chop the onion and garlic.
We dry the well-washed pods of bell pepper, cut each in half, remove the seeds with the peduncle, cut the flesh into strips.
I wash the zucchini, dry it and cut it into small slices. 2. Heat vegetable oil in a pan with thick walls, put the pre-chopped garlic with onions and fry for 3 minutes.
Add zucchini, sweet pepper and fry, stirring constantly for another 5 minutes. 3. Pour the chicken stock into a pot with vegetables, bring to a boil and simmer for 10 minutes.
Rub the lemon zest on a coarse grater, add to our broth with vegetables.
Pepper and salt to taste.
Cook over low heat for another 5 minutes. 4. Wash cilantro greens, dry with a paper towel and finely chop with a knife.
Pour the prepared soup into portions, sprinkle with herbs and serve.
All.
Vitamin soup is ready.
Bon Appetit!
Try to cook this soup, it will not only warm, but also replenish the body's supply of vitamins.
Cooking time: 30 minutes.
For 4 servings we need:
4 pods of sweet bell pepper;
3 cloves of garlic;
1 medium onion;
1 zucchini squash;
1.5 liters of chicken stock;
2 tbsp.
tablespoons of vegetable oil; 50 g of cilantro; zest with half a lemon. Recipe: 1. Peel and finely chop the onion and garlic.
We dry the well-washed pods of bell pepper, cut each in half, remove the seeds with the peduncle, cut the flesh into strips.
I wash the zucchini, dry it and cut it into small slices. 2. Heat vegetable oil in a pan with thick walls, put the pre-chopped garlic with onions and fry for 3 minutes.
Add zucchini, sweet pepper and fry, stirring constantly for another 5 minutes. 3. Pour the chicken stock into a pot with vegetables, bring to a boil and simmer for 10 minutes.
Rub the lemon zest on a coarse grater, add to our broth with vegetables.
Pepper and salt to taste.
Cook over low heat for another 5 minutes. 4. Wash cilantro greens, dry with a paper towel and finely chop with a knife.
Pour the prepared soup into portions, sprinkle with herbs and serve.
All.
Vitamin soup is ready.
Bon Appetit!
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