How to quickly cook a carbohydrate-free frozen vegetable soup in 20 minutes at home? Selection of products and combinations of ingredients. Step by step recipe with photo and video recipe.
A dietary and healthy lunch for those looking for weight and health - a carbohydrate-free soup made from frozen vegetables. This quick and easy quick soup recipe contains a wealth of vitamins and minerals. Its peculiarity lies in the fact that the main products - frozen vegetables have already been washed and peeled, cut into neat small pieces and are ready for cooking. This greatly facilitates the work of housewives in the kitchen, because no need to prepare vegetables.
I use a vegetable mixture that I prepared last year. It includes green beans, corn, and bell peppers. You can also buy Mexican vegetable mix at the store. Alternatively, use your own set of vegetables that is available in the refrigerator. Moreover, each vegetable will give the soup an individual taste. Therefore, each time using different mixtures, you can prepare soups of different taste, according to the same recipe.
If this soup is not satisfying enough for you, then for nutritional value you can add potatoes, rice, pasta or bulgur. You can also add the same products to make the first course thicker. To make soup for a lean or vegetarian diet, then boil it in water or vegetable broth. If you need a more nutritious soup, then use any meat broth as a base.
- Caloric content per 100 g - 169 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Frozen vegetable mix for soup - 500 g (I have green beans, corn and bell peppers in red and yellow)
- Broth or water - 1.5-2 l
- Dried herbs, frozen or fresh herbs - to taste
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Tomato paste - 2 tablespoons
How to prepare a carb-free frozen vegetable soup step by step:
1. Pour stock or water into a saucepan and bring to a boil. I have smoked chicken broth in my recipe. I cooked it earlier. I have a saucepan of 2.5 liters, if you cook more soup, then increase the amount of ingredients. If you are boiling the soup with water, I recommend adding a lump of butter. It will give the soup satiety, delicate delicate taste and aroma.
Send the frozen vegetable mixture (no defrosting) to the pan. If necessary, rinse them in a colander with cold running water to rinse off any ice formed during storage.
If desired, add the vegetable mixture suggested above on the list with cabbage (white cabbage, Brussels sprouts, broccoli, cauliflower), frozen green peas, asparagus, carrots. But I recommend always adding sweet bell peppers, because it gives a unique aroma. All vegetables should be chopped to medium thickness so that they cook at the same time.
My soup recipe is carbohydrate-free, so there are no potatoes here. If you want to add it to your soup, add it first. Cook for 5-7 minutes and then add frozen vegetables. The first course with potatoes will be more satisfying. You can also add any pasta for this purpose. Place them with the frozen vegetable mixture.
2. Turn the heat high to re-bring the broth to a boil. Because after adding the frozen vegetable mixture, the temperature of the broth will cool down.
Adjust the thickness of the soup to your taste. If there is not enough stock, add water to the pot. Although it is better not to add liquid during cooking, so immediately take the required amount. But if the need arises, then pour in only hot water or broth. The soup will be tastier if you add 100-150 ml of any vegetable juice.
3. Then add the tomato paste to the saucepan.
In addition to the frozen mixture, you can add fried onions with carrots, but then keep in mind that the soup will acquire additional calories and take longer to cook.
4. Add spices and herbs. I use dried ground garlic, onions, green onions, and celery root. Add the missing spices if necessary or use them to your liking. For example, you can put bay leaves, allspice peas, a mixture of Italian herbs, ground sweet paprika, dried cilantro, etc.
Season with salt and pepper. If salt was added during the cooking of the broth, then first taste the soup and only then, if necessary, add salt to taste.
5. Increase heat, stir and bring to a boil. Place a lid on the saucepan and reduce heat. Boil vegetables for no more than 7-8 minutes. Then they will slightly boil and remain firm, and not turn into a puree. It is easy to check the degree of doneness of potatoes and vegetables. The potato pieces should be easily kneaded with the back of the spoon against the side of the pan, and the vegetables should be snapped apart when the edge of the spoon is pressed against the side of the pan. If the state of readiness corresponds to that described above, turn off the fire. Leave the soup to sit under the lid for 10 minutes. Pour the light, diet-free, carb-free soup of frozen vegetables into bowls and garnish with herbs. You can also add grated Parmesan to the plate for a sophisticated flavor. Serve the first course with bread, croutons or baguette, adding sour cream if desired.
