ally dish of the season – Rosario Nuestro

We usually make soup in the winter, but cool days appear during the fall and many times it can be a good option to take advantage of.

the cook Natasha Vivek He argues that it is essential to use a wide variety of vegetables that will add color and flavor to the dish.

Structure

The structure is basically vegetable and water. Boiling water transforms the magic of all ingredients.

A secret that I love is to first fry the vegetables over high heat in a drizzle of olive oil, and when they are just golden, then lower the heat to low and cover the vegetables with water and spices, or broth, and cook them for a little while. little. That initial pan fry is THE touchViveka explains.

Then, depending on the size of the vegetables you have chosen, you can work it to obtain a custard, or simply eat it, as it was.“.

“How do you know when it’s finished? when the vegetables are soft. Which vegetables to use? as many as you want LETTERAL, there is no vegetable that does not go well in a soup“.

Tips to keep in mind

  • If you use starchy vegetables such as potatoes or sweet potatoes, or pumpkin (which has no starch, but the same thing happens) they will give the soup a certain greasiness because they will become pure … to be taken into consideration according to the consistency you want to obtain.
  • This is ideal for saving vegetables that are about to get ugly, cut them up, sauté a little, cover them with water or broth, cook them until they are tender and that’s it.

CAULIFLOWER SOUP

Ingrediants:

– 1 medium cauliflower.

– 1 onion cut into julienne strips.

– 2 cloves of garlic.

– 3/4 cups of broth.

– salt and pepper.

Procedure:

Cut the garlic into slices and brown it together with the onion in a pan with the olive oil, add the cauliflower florets and cook for a few more minutes.

Stir in the broth until it is covered and season with salt and pepper (if you use the homemade broth, cover with water and add a teaspoon of the pasta you kept in the freezer).

Cook in a covered pot until the cauliflower is well cooked. Mix and when ready to serve, add chopped fresh parsley and whole wheat croutons.

To make the croutons, cut the bread into small squares, in a bowl add salt, pepper, thyme, oregano and dehydrated garlic, and a drizzle of olive oil, spread them well and place them on a baking sheet.

Bake them in a hot oven for about 15 minutes until golden and crunchy.