Скачать с ютуб A Beautiful, Delicious, Healthy Vegetable Soup Recipe в хорошем качестве

A Beautiful, Delicious, Healthy Vegetable Soup Recipe

This vegetable soup is one of my favourites! This recipe is packed with a variety of fresh vegetables and is a delicious, one pot meal. The key to this soup's amazing taste is the homemade basil pistou that's blended right into the broth. The pistou adds a vibrant, herbal note that complements the vegetables perfectly. This vegetable soup is not only delicious, but it's also a healthy and comforting meal. It's perfect for meal prepping or enjoying on a chilly day. The recipe serves about 12 people, but I've included a smaller version as well. Ingredients Full Recipe (Serves 12): 200g dried beans e.g., Borlotti, White, Cannellini, or Pinto beans, soaked overnight in the fridge and rinsed (or soaked for 6 hours at room temperature) 2 sticks celery, sliced 3 medium carrots, peeled and cut into chunky pieces 2 medium onions, sliced into half-moons 3 large potatoes, quartered and cut into chunks 2½ litres (10 cups) water 4 medium tomatoes, seeded and chopped A good pinch of salt Parmesan or Grana Padano rind (optional but recommended) 1 bouquet garni ¼ head cabbage, thinly sliced 2 medium zucchinis, chopped 1 cup frozen peas 300g pasta, broken into pieces Half Recipe (Serves 6): 100g dried beans (soaked overnight and rinsed) 1 stick celery, sliced 1½ medium carrots, peeled and cut into chunky pieces 1 medium onion, sliced into half-moons 2 medium potatoes, quartered and cut into chunks 1¼ litres (5 cups) water 2 medium tomatoes, seeded and chopped A good pinch of salt Parmesan or Grana Padano rind (optional but recommended) 1 bouquet garni 1/4 head cabbage, thinly sliced 1 medium zucchini, chopped ½ cup frozen peas 150g pasta, broken into pieces For the Basil Pistou Full Recipe: 2-4 large garlic cloves (4 cloves will be very garlicky) 1 large handful fresh basil leaves 100g Parmesan or Grana Padano, grated 130–180ml olive oil Salt and pepper to taste Half Recipe: 1 large garlic clove ½ large handful fresh basil leaves 50g Parmesan or Grana Padano, grated 50–90ml olive oil Salt and pepper to taste Method 1. Prepare the beans: Soak beans overnight in cold water, drain, and rinse. Discard any discoloured beans. 2. Sauté the vegetables: Heat a drizzle of olive oil in a large stockpot. Add celery, carrots, and onions. Sauté over medium heat for 5–10 minutes, stirring occasionally. 3. Build the soup base: Add potatoes, water, beans, tomatoes, salt, Parmesan rind (if using), and bouquet garni. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes. After 30 minutes taste the potatoes, carrots & beans for doneness. 4. Add more vegetables: Stir in cabbage, zucchini, and peas. Bring back to a gentle boil, then add the pasta. 5. Break pasta into small pieces and add to the pot. Simmer gently, covered, for another 15–20 minutes until everything is tender. 6. Make the pistou: Blend garlic, basil, cheese, olive oil, salt, and pepper until smooth. 7. Stir in the pistou: Add the pistou to the soup, a little at a time, tasting as you go. You may not need all of it—it depends on your taste. Adjust the seasonings (salt & pepper). 8. Remove the bouquet garni and Parmesan rind. 9. Serve: Ladle the soup into bowls and top with a sprinkle of grated Parmesan. If you have leftover pistou, add a dollop for extra flavour. Enjoy this delicious, healthy soup! It’s even better the next day, and it lasts up to a week in the fridge. ‪@leescooking‬ Relevant Hashtags: #healthysoup #vegetablesoup #easysouprecipe 00:00 - Introduction 00:36 - Beans 01:13 - Mirepoix Vegetables 02:17 - Soup Base 04:37 - Preparing Additional Vegetables 05:10 - Basil Pistou 06:59 - Adding Veggies & Pasta to Soup 08:52 - Finishing Soup & Serving