Tomato soup with cabbage and frozen vegetables
Tomato soup with cabbage and frozen vegetables; how to cook a delicious at home? Nutritional value and calorie content. Step-by-step recipe.
A good lunch is key to proper nutrition. However, in summer, there is loud heat on the street, and you do not want to eat heavy and hearty dishes. In this case, light soups in a hurry will help. Here is a simple but delicious and easy homemade tomato soup with cabbage and frozen vegetables. It prepares quickly and takes little time. The recipe is trouble-free, and all the ingredients are available. I use frozen vegetables, but you can use them fresh in the season. Frozen vegetables and semi-finished products always help when there is not enough time to prepare food. I can cook soup in 30 minutes at home thanks to a frozen vegetable mixture.
There is no meat in the proposed recipe for this first dish. Therefore, this soup can be classified as a recipe for calorie content without carbohydrates. Consequently, it is low in calories, which means it is suitable for those who want to lose weight and keep an eye on their figure. At the same time, despite the fast cooking method and the simple composition of the products, the resulting dish is nutritious, vitamin-rich, rich, and fragrant. I will give you a step-by-step recipe with a photo of an excellent first course and share the secrets that will help you cook it perfectly so that every sophisticated gourmet will like it.
- Caloric content per 100 g – 112 kcal.
- Dosage – 4-5
- Cooking time – 30 minutes
Ingredients:
- Broth (vegetables or meat) or water – 1.8 l
- Green beans – 100 g (I have frozen them)
- Cabbage – 250 g
- Cereals – 100 g (I have frozen)
- Cauliflower – 150-200 g (I have frozen)
- Spices, herbs, and herbs (whatever) – to taste
- Carrots – 1 pc. (depending on size)
- Tomato puree – 2 tablespoons
- Salt – 1 teaspoon or to taste
- Ground black pepper – 0.5 tsp. or to taste
Tomato soup with cabbage
Step-by-step preparation of tomato soup with cabbage and frozen vegetables
- Remove the top leaves from the cabbage. They are usually dirty and damaged. Cut the required amount of the head and wash it. Then cut into thin 2-3 mm wide strips.
- Peel the carrots, wash and cut them into slices, strips, or cubes about 5-7 mm thick. I prefer coarsely chopped carrots in soup. If you usually tear it and fry it in a pan in oil, do this. But remember that additional frying will add more calories to the dish. I do not fry in this recipe because I want a diet low in calories.
- Pour broth or water into a cooking pot and place it on the stove. I use chicken broth, and you can take what you like best. If you decide to cook the soup in broth, I recommend boiling the meat in whole pieces, and then the broth will be more prosperous. You can also replace portions (100-150 ml) of broth or water with vegetable juice (carrot or tomato). And if you still have sausage products, such as grilled chicken, small sausages, and hot dogs, you can add them to the pot to make the soup saturated.
- Bring to a boil or boil the water and dip the chopped carrots in a saucepan. For a more decadent soup, drop medium starch potatoes in cubes with the carrots in the pot.
- I have a 2.5-liter pot. If you cook a giant soup, you will increase the proportion of ingredients proportionally.
- Boil the carrots for 5 minutes, and add the cauliflower, green beans, and corn seeds to the pot. I have this vegetable frozen, so I pour it into a pot of boiling broth without thawing it. The firm mixture can contain all other vegetables, such as asparagus beans, peppers, green beans, asparagus, mushrooms, and tomatoes. I recommend using sweet peppers because they give the dish a unique taste.
- If you use fresh vegetables, remove the green leaves from the cauliflower and wash the head of the cabbage under running cold water. I recommend soaking in a bowl of cold salted water (about 5 minutes) so that the hiding insects float to the surface. Take the dense cabbage apart during flowering, and cut the legs of the flower bushes as close to the trunk as possible. Then cut the large rosettes into smaller pieces and send them in boiling broth. You can also substitute cauliflower for broccoli or Brussels sprouts.
- Peel a squash, grate it and slice it vertically on a blackboard.
- Remove the green beans from the pods.
- Keep in mind that the cooking time of frozen vegetables is 2-3 minutes longer than soup with fresh vegetables because they still need to be released.
- After 1-2 minutes, dip the chopped cabbage in a saucepan.
- Adjust the thickness of the soup to your taste. If you are dehydrated, add water to the pot. Although it is better not to add liquid during cooking, immediately pour in the required amount. But if such a need arises, then pour in only hot liquid.
- Add the tomato puree to the pot. You can use tomato sauce or twisted tomatoes. It will also not be unnecessary to add 1 tbsp. Adjika.
- Season with salt and pepper and add spices, herbs, and herbs. I use bay leaves, pepper beans, dried celery roots, and 2 cloves. A blend of Italian seasonings, sweet peppers, savory, sage, lemongrass, and curry works well. The spices added will add flavor and aroma to the soup.
- After that, boil the contents of the pan, lower the heat to a minimum, and boil, closing for 10-15 minutes, until the vegetables are tender. They should be soft but also slightly crisp. After cooking, taste the soup and season with salt or pepper if necessary.
- Then remove the pan from the heat and let the hot dish sit under the lid for 15 minutes. Pour the tomato soup with cabbage and frozen vegetables into bowls and add chopped fresh herbs to each serving. Serve with fresh bread, garlic cloves, breadcrumbs, or hot croutons.
