Refreshing Summer Vegetable Soup Recipe: A Delicious and Easy Soup Perfect For a Hot Summer Day

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought bread

Toasted bread is a simple, cost-effective alternative.

avocado

🥗Healthier: none

💰Cheaper: none

Avocado adds creaminess and cannot be easily substituted.

Heat 3 tablespoons of sunflower oil in a pan.

Add 1 large diced onion to the pan.

Grate 1 carrot and add it to the pot.

Season with salt to taste.

Add the diced pepper to the pot and mix as needed.

Peel, remove seeds, and cut 1 large zucchini into cubes, then add it to the pot.

Mix and let fry on low heat for 3 minutes.

Add 1 diced tomato to the pot.

Pour in 4 liters of water and let it boil for 25 minutes on low heat.

Add 2 bay leaves to the pot while it boils.

After the vegetables have cooked, add 400 g of sour cream to the soup to bring it to the same temperature as the soup.

Add 300 g of homemade pasta and let it boil for 1-2 minutes.

At the end, add chopped parsley and 2-3 tablespoons of vinegar or to taste.

Season with salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level: