You will need:
Broccoli – 0.5 heads
Cauliflower – 0.5 heads
Carrot – 1 pc.
Tomato – 1 pc.
Bulgarian pepper – 0.5 pcs.
Peas – a few handfuls
Green beans – also a few handfuls
Celery – 2 stalks
Zucchini or zucchini (medium) – 0.5 pcs.
Garlic – 1 clove
Onion – 1 pc.
Dill, parsley, green onion – to taste
Salt – to taste
Pour water into a three-liter saucepan and bring to a boil. While you wait, prepare the vegetables. If necessary, thaw beans and peas; divide the cabbage and broccoli into inflorescences and cut the zucchini into cubes. Carrots should be grated on a coarse grater, and onions — finely chop. Then put the cauliflower, broccoli and zucchini in boiling water and fry the onion and celery for five minutes in vegetable oil. Then add the carrots to the pan and simmer for eight minutes. You can then add it to the soup. And then fry the tomato with pepper until the skin begins to peel off the tomato, and also send the mixture to the soup. Throw in the peas and beans. Boil for 15 minutes and season at the end with salt, pepper, dill, parsley, green onion — in general, all you want. Enjoy your lunch!
