How to make
Vegetable soups are delicious and light. They can be eaten for breakfast, lunch or dinner and we can be sure, that we will not feel heavy on our stomach.
This is a spring soup, because of the fresh and tender zucchini, fresh greens - garden cress and fresh garlic.
You can also replace the onions with spring onions, which are perfect in spring.
Cut all of the vegetables into small pieces, as for soup. My suggestion is to grind the onion, tomato, one clove of garlic and celery (the celery should be finely ground and everything else - chopped into small pieces).
That way the soup becomes better and there are not as many pieces in it, but the taste is super rich.
Fry all of the vegetables until they soften. Some will say that it is healthier to boil them directly, but I know from experience that it is tastier if they are fried at least a little at the beginning.
Add salt, the spices and butter, as well as the chopped garden cress leaves and stir. Well, if you want a vegan soup, you can skip the butter - it's not a problem.
Pour water (about 6 cups), add the vegetable seasoning or other mix of dried vegetables and leave it to simmer with the lid half-open for 20 minutes or until the vegetables are fully cooked. Add more water to the desired density, if necessary.
Finally, add the noodles, which are usually ready in 2-3 minutes and also the longer it is in the hot soup, it swells up even more.
Remove the hot soup from the hob and leave it to cool slightly, so that it can thicken up well and so that the egg doesn't lump up.
Beat it with yogurt and a little salt and temper with a few scoops of broth, then pour the mixture back into the pot.
Now your vegetable soup is completely ready.
Serve the vegetable soup with zucchini and garden cress sprinkled with freshly ground black pepper.
Enjoy your meal!
