Vegetable soup – healthy recipe without chemicals

They say that you can appreciate the quality of a restaurant’s services just by tasting the simplest dish. As well as a housewife. In the case of Romanians, we could say that vegetable soup falls into this category of simplicity. Without over-the-top pretensions, making a quick and easy vegetable soup is a stomach balm. This is if it is prepared without frying and without the addition of salt, sugar and spices, which also hide flavor enhancers and other unnatural ingredients.

Regardless of the season, fresh vegetable soup homemade it’s a great choice for all ages. Starting with the youngest among us, after the first months of diversification – in this version no salt, borsch or oil is added to the preparation, you can put a drizzle of cold-pressed organic extra virgin olive oil in the vegetables boiled in the blender. You can also add a squeeze of lemon to train the baby’s tastes.

  • Pottage it is also an ideal option to alternate the diet after a day in which we have consumed more meat.
  • And it is a remedy for those who have it excessive with alcohol the night before.

  • The vegetable soup is a great fasting food.

  • Depending on your preferences, the vegetable soup can be seasoned eggs and cream or yogurt (we would say to reduce fat).

Vegetable soup – “which recipe has the best vegetable soup”?

Many flavors and many chefs – many recipes. It is also a culinary preparation that is made every season and each one puts on his plate or what he knows from his mother or grandmother, or lets the inspiration of the moment work or uses the vegetables he has at hand.

To get along, pottage it is a preparation that lets the imagination work and is inexpensive. For example, for a pot with pottage prepared at home you pay for maximum 10 lei (which also included the cost of the thermal energy used).

Filtered vegetable soup with eggs and yogurt

The recipe – vegetable soup


  • 1 onion
  • 2 potatoes
  • 1 carrot
  • 1 parsnip
  • a quarter of celery
  • 1 bell pepper
  • 3 tablespoons of broth or half a can of tomatoes in tomato sauce
  • parsley,
  • lovage
  • thyme
  • fresh borsch or fresh lemon juice – to taste
  • sea ​​salt
  • At your choice: (a handful of peas, a handful of green beans or a handful of sauerkraut)
  • At your choice: 1 egg
  • At your choice: 1 tablespoon of yogurt

Method of preparation:

It is cut vegetables, depending on your preferences (smaller, larger), can also be grated. in a pot beets (parsnip, celery, carrot) fry with the onion and a teaspoon of olive oil and 6 tablespoons of hot water, over low heat. Stir occasionally with a wooden spoon. When they soften a little and the house already smells good food, add the potatoes and hot water. After a few minutes, add the rest of the vegetables and the tomato paste.

When everything is cooked, you can season according to your preferences, but do not overdo it to leave the flavor of the vegetables “visible”. If you have chosen to put the egg and yogurt in the vegetable soup – whisk the egg and yogurt together – like an omelette, add the hot soup and then put it all in the pot. Parsley and lavender adds fresh in every dish to preserve the vitamins and the authentic taste. Enjoy your meal!

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