Grandma's Vegetable Soup
A few years ago, my mom made this little soup for us when we were visiting. My children liked it so much that since then, they often ask for grandma's soup and it's always happily eaten. And at grandma's, it's always known what must be prepared first when we come to visit. 🙂
Ingredients
- 2 onions
- 3 cloves of garlic
- 2 medium-sized potatoes
- 2 carrots
- 1 celery stick
- 1 cauliflower
- 1/2 a broccoli
- 1.7 liters of water plus more for sautéing
- 300 g of frozen peas
- 2 teaspoons of salt
- 2 teaspoons of soup seasoning
- 1/3 teaspoon of pepper more if desired
- 2 tablespoons of whole wheat flour
- 1 tablespoon of parsley
- 2 teaspoons of olive oil optional
Instructions
- Finely chop onions and garlic and sauté in a little water in a large pot.
- Chop the potatoes and celery into cubes, and the carrots into rounds, then add them to the pot and sauté until they start to soften. Add water as needed if it evaporates.
- Wash and chop the cauliflower and broccoli into small florets. If the stem of the cauliflower and broccoli is healthy, you can peel and chop it into cubes. Add everything to the pot.
- Pour in the frozen peas and about 1.5 – 1.7 liters of water. I usually boil water in a kettle, so I add already hot water, which shortens the cooking time.
- Add salt, pepper, soup seasoning, and cook until the cauliflower softens (about 15-20 minutes).
- When the soup is almost done, in one cup mix two tablespoons of whole wheat flour with a little water and mix well to combine (you don't want lumps). Add to the soup and cook for another 2-3 minutes. This will thicken the soup slightly.
- Remove from heat and add parsley and olive oil (optional). Cover and let it stand for a few minutes before serving.