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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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It's a variation of a vegetable soup. My 2 year old daughter loves vegetable soup and so we make it in season with fresh vegetables, off season with frozen ones. Simple to make, tasty to eat and leaves space for a fruity dessert. Ingredients:
1/2 medium onion, chopped into very small pieces |
7 ounces potatoes, cut to small cubes |
3 1/2 ounces carrots, cut to rings |
3 1/2 ounces cauliflower, only flowers |
3 1/2 ounces peas |
salt |
pepper |
laurel leaf |
basil |
1 tablespoon sour cream |
1 tablespoon olive oil |
Directions:
1. Wash all vegetables and cut them into required pieces.
2. Take a large pot, heat up the oil and put chopped onion inside. When it turns yellow, add carrots. Boil the water.
3. Lower the heat to medium/low (it should just barely boil) and add potatoes, pepper and laurel.
4. After 10 minutes add cauliflower.
5. Cook for another 10-15 minutes, then add peas, basil and sour cream.
6. Serve warm, if needed serve with warm homemade bread.
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