recette soupe légumes
La soupe de légumes est bien plus qu'un simple plat. Elle offre confort et chaleur, surtout lors des journées fraîches. Avec ses saveurs naturelles et sa texture douce, elle est non seulement délicieuse mais aussi bénéfique pour la santé.
Ingrédients
- 3 pieces carrots pelées et coupées en rondelles
- 2 pieces potatoes pelées et coupées en cubes
- 1 piece zucchini coupée en demi-lunes
- 1 piece onion haché finement
- 2 cloves garlic émincées
- 1 liter vegetable broth preferably homemade
- 1 tablespoon olive oil for cooking
- to taste salt
- to taste pepper
- 1 sprig fresh thyme optional
- 1 leaf bay leaf optional
- 100 grams chickpeas optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
- Add the carrots, potatoes, and zucchini to the pot, and stir to coat the vegetables in the oil.
- Pour in the vegetable broth, then add the thyme and bay leaf. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the vegetables are tender.
- If you prefer a smoother soup, use an immersion blender to purée the vegetables, or leave them in chunks for a rustic texture.
- Season with salt and pepper to taste, and add chickpeas for extra protein and texture if desired.
Notes
Feel free to swap any of the vegetables in the recipe based on what you have available. The soup is versatile and can be customized to suit your preferences.