She was happy to share the recipe with me, and I just finished making it a few minutes ago and would like to share it with you.
While this soup can accompany a meal, it also can be eaten as the main course. Kemal and I most generally eat soup as an entree because it’s filling, delicious, and sets so well on our stomachs. Of course, we always have bread and butter to go along with our soup.
Anyway, here’s Vesna’s recipe which I know you’re going to love as much as we do.
Vesna’s Vegetable Soup:
Ingredients:
- 1 onion, diced
- 1 carrot, diced
- 2 celery sticks, diced
- 1 cup cabbage, shredded
- 2 large potatoes, shredded
- 1 cup cauliflower (chopped)
- 1/2 cup peas (frozen)
- 1 tbsp. olive oil
- 1 tbsp. sour cream
- water
- pepper to taste
- parsley to taste
- Vegeta to taste (If you don’t have Vegeta or can’t buy it where you live, just season the soup with whatever spices you like and happen to have on-hand)
Note about ingredients: I made a few changes when I made this recipe. Since I didn’t have frozen peas on hand, I used canned peas. I also forgot to shred my cabbage, but instead chopped it. I used 2 tbsp. of oil instead of one, and since I didn’t have any sour cream in my refrigerator, I just added some milk (I think around 3/4 to 1 cup). Finally, I thought some corn in my soup sounded good, so I added some frozen corn that came from my parents’ garden. Also, I kept the skins on my potatoes and carrots because they’re so full of nutrients. You can peel them though if you prefer. Even though I made some changes, the soup still turned out delicious.
Instructions:
- Dice the onion, carrots, and celery
- Shred the cabbage on a grater
- Heat the olive oil in pot, and then add the onions, carrots, celery, and cabbage, stirring and cooking a few minutes on medium high heat until the veggies become a little tender.
- Add 2 cups of hot water, and when the water starts to boil, turn the heat down to medium and cover the pot with a lid
- Cook for about 30 minutes, stirring occasionally. You can set a timer if you like. Add more water as necessary.
- While the soup is cooking, shred the potatoes using a grater, and then chop your cauliflower.
- When the 30 minutes is up, add the cauliflower, potatoes, and peas. I added the frozen corn at this stage too. Add some more water to the soup; I added about 2 1/2 cups I think.
- Turn the heat up to med-high again until the soup boils.
- Then turn the heat back down to medium and cook for about 30 minutes more.
- When the potatoes are cooked and tender, the soup is done cooking.
- When the soup is done, add the sour cream (or milk if you don’t have sour cream), pepper, parsley, Vegeta, or any other spices you like.
Note about the density of the soup: If you like your soup to be more dense, use less water. If you like your soup leakier and less dense, use more water.
It’s a beautiful soup that’s light, incredibly nutritious, and it makes your stomach purr how content it is. It makes you feel all warm and satisfied inside without weighing you down. I love this soup, and I feel quite sure that you will too!
