Frisch’s Vegetable Soup Recipe
Soup is a savory dish that comes in many different varieties. There are many ways to make soup, and they can be very delicious. Soup is a very common dish all around the world, and some people will always love it.
One important thing to remember when you are making soup is that you don’t want to buy a large number of ingredients before you start. In fact, you should never buy any extra ingredients until you start to cook the soup. To make soup, you’ll need to start with a few ingredients that you have on hand.
Today I am going to share with you a Frisch’s vegetable soup recipe that is extremely delicious. frisch’s vegetable soup is a simple and delicious soup recipe that you will find easy to make. It’s great to have quick and healthy food on hand in the times when you don’t feel like cooking. frisch’s vegetable soup is perfect for freezing and storing in the refrigerator for a quick and easy meal.
A vegetable soup or salad is a traditional dish that is served in many European countries. It is mainly based on fresh vegetables, but may also include other seasonings such as herbs and spices.
This is a sweet and velvety vegetable soup recipe, which is perfect for a wintery day. This vegetable soup is a wonderful way to start a meal. The soup will help you eat more vegetables, and it’s healthy.
How To Make Frisch’s Vegetable Soup
This soup is a classic vegetarian soup. It’s made with simple ingredients and is very easy to prepare. In fact, I made this soup on a cold winter day, and it was delicious. Vegetable soup is a great way to get your family through the cold and snowy months, particularly if you live in a city. This soup is vegetarian and is easy to make. It is a classic French recipe and can be served hot or cold.
Ingredients
- Pumpkin, 100 g
- Potatoes, 150 g
- Celery, 50 g
- Chard, 50 g
- Cauliflower, 150 g
- Vegetable broth, 500 ml
- Extra virgin olive oil, 2 tablespoons
- 1 small yellow onion
- Salt (to taste)
Instructions
Step 1
Remove the pumpkin’s rind, seeds, and filaments, then cut it into 1-centimetre cubes on each side.
Step 2
Peel and cut the potatoes into cubes as you did with the pumpkin.
Step 3
Prepare the celery by washing and slicing it about 1 centimeter thick. If the rib is small, it’s fine, otherwise cut the slices into 2-3 pieces so that they are about the same size as pumpkins and potatoes.
Step 4
Chop the leaves of the chard into small pieces after washing them. Separate the cauliflower florets into small flowers after washing them.
Step 5
Warm the vegetable broth. Put the oil in a soup pot, add the peeled and finely chopped onion, and cook on a low flame until it is transparent.
Step 6
Add the vegetables and cook, stirring occasionally, for a few minutes. Mix in the vegetable broth and a pinch of coarse salt, then bring to a boil again.
Step 7
Cover and cook for 30 minutes on low heat. Garnish with croutons.
Frisch’s Vegetable Soup Recipe
Cuisine: American
Cuisine type: Soups
Servings: 2 Servings
Preparation time: 10 Minutes
Cooking time: 30 Minutes
Total time: 40 Minutes
Also Read: Red Robin Chicken Tortilla Soup Recipe
Frisch’s Vegetable Soup Recipe
Ingredients
- 100 g Pumpkin
- 150 g Potatoes
- 50 g Celery
- 50 g Chard
- 150 g Cauliflower
- 500 ml Vegetable broth
- 2 tbsp Extra virgin olive oil
- 1 small yellow onion
- Salt to taste
Instructions
- Remove the pumpkin’s rind, seeds, and filaments, then cut it into 1-centimetre cubes on each side.
- Peel and cut the potatoes into cubes as you did with the pumpkin.
- Prepare the celery by washing and slicing it about 1 centimetre thick. If the rib is small, it’s fine, otherwise cut the slices into 2-3 pieces so that they are about the same size as pumpkins and potatoes.
- Chop the leaves of the chard into small pieces after washing them. Separate the cauliflower florets into small flowers after washing them.
- Warm the vegetable broth. Put the oil in a soup pot, add the peeled and finely chopped onion, and cook on a low flame until it is transparent.
- Add the vegetables and cook, stirring occasionally, for a few minutes. Mix in the vegetable broth and a pinch of coarse salt, then bring to a boil again.
- Cover and cook for 30 minutes on low heat. Garnish with croutons.
