Vegetable soup with fennel and walnuts
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This incredibly flavorful vegetable soup can be cooked in vegetable. A large variety of vegetables and the presence of walnuts even lean option does is very satisfying. Meat lovers can make their own version with the addition of chicken fillet, so as not to burden the soup beef or pork. Get rich fast, but at the same time, easy soup.
Ingredients for Vegetable soup with fennel and walnuts
- Water - 2.5 l
- Leek - 100 PCs
- Celery root - 100 g
- Pepper - 1 piece
- Potatoes - 3-4 PCs
- Vegetable oil - 50 ml
- Salt - to taste
- Chicken fillet - 400 g
- Walnuts - to taste
Step by step instruction of cooking Vegetable soup with fennel and walnuts
For a meatless option, you must first cook rich vegetable broth.
And while the broth is cooking, prepare the vegetables, wash them and clean.
Leeks finely chopped. The fennel cut into 4 pieces and then cut across fat straws. Carrots and celery to chop thin straws. Peel the potatoes and cut into long wedges. Bell pepper - small pieces.
Strain the broth, vegetables, squeeze and throw. They are no longer required.
In a deep saucepan heat the oil, add the carrots, lightly fry.
Add the celery and sauté 3 minutes. Then add the bell pepper and fennel, sauté for another 5 minutes.
Last add the leeks and stir for 1 more minute. Remove from heat and set aside.
Broth or water bring to a boil, add the potatoes, again bring to a boil and cook over low heat for 5 minutes. Add boiled vegetables, salt to taste and cook for another 10 minutes.
Meanwhile, the tomato cut into small pieces.
Pour tomato soup
Add Bay leaf and cook for another 5 minutes.