Today, April 5, the world celebrates International Soup Day - a simple but surprisingly versatile dish. This day is a good opportunity to remember your favorite childhood flavors or try something new and unexpected. Moreover, there are many soup recipes: light vegetable, thick with pasta, creamy with cheese or even vegan with crispy croutons. UNN has collected several options for you - for every taste and mood.
Cabbage soup
Ingredients
2 tablespoons of olive oil
1 small onion
5 cloves of garlic
4 cups chopped green cabbage
1 teaspoon dried oregano
½ teaspoon ground pepper
4 cups vegetable broth
1 can of beans
¼ cup grated Parmesan cheese
1 large egg
2½ tablespoons lemon juice
2 tablespoons chopped fresh dill
¼ teaspoon salt
Method of preparation
Step 1
Heat 2 tablespoons of oil in a pan. Add chopped onion and chopped garlic. Cook, stirring occasionally, until softened and fragrant, about 4 minutes. Add cabbage, oregano and ½ teaspoon pepper. Cook, stirring occasionally, until cabbage begins to soften, about 3 minutes.
Step 2
Add 4 cups of broth and rinsed beans. Increase heat to high and bring soup to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until cabbage is tender, about 8 minutes.
Step 3
Meanwhile, combine Parmesan, egg and lemon juice. While stirring constantly, pour 1/2 of hot broth into the egg mixture.
Step 4
Remove soup from heat. And add the mixed broth with the egg mixture. Add dill and salt.
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Broccoli and feta soup
Ingredients
2 tablespoons of olive oil
1/2 cup thinly sliced green onions
3 cloves of garlic
1 teaspoon dried basil
1/4 teaspoon ground red pepper
4 cups vegetable or chicken broth
500 g broccoli
200 g potatoes
1 tablespoon of water
1/2 cup feta cheese
1 teaspoon lemon zest
1/4 teaspoon salt
Method of preparation
Step 1
Heat oil in a large saucepan over medium heat. Add green onions, garlic, basil and crushed red pepper. Cook, stirring occasionally, until bright green and fragrant, about 2 minutes. Add broth and bring to a boil over high heat. Add broccoli and cook, stirring occasionally, until bright green.
Step 2
Meanwhile, place potatoes in a medium bowl and add water, cover and microwave on high until potatoes are very soft (about 4 minutes).
Step 3
Add 1 tablespoon of feta.
Step 4
Add cooked potatoes, lemon zest, salt and remaining 7 tablespoons of feta to the soup. Pour soup into a blender. Beat until smooth, about 1 minute.
Step 5
Garnish soup with feta when serving
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Vegan soup
Ingredients
5 cloves of garlic
3 tablespoons of olive oil
whole grain bread, to taste
1 cup chopped leeks
1 cup chopped carrots
3 cups vegetable broth
3 cups of water
¾ teaspoon salt
1 cup small pasta
300 g zucchini
1 can of beans
3 cups fresh young cabbage
1 cup frozen peas
½ teaspoon ground pepper
Method of preparation
Step 1
Preheat oven to 180°C. Fry garlic over medium heat, stirring constantly, until garlic softens, 3-4 minutes. Add bread, mix. Spread mixture evenly on a baking sheet. Bake until toasted, 8-10 minutes.
Step 2
Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Add leeks and carrots, cook, stirring occasionally, until softened, 5-6 minutes. Add broth, water and salt, cover and bring to a boil over high heat.
Add pasta and reduce heat to medium-high; cook uncovered, stirring frequently, for 5 minutes. Add zucchini and cook, stirring occasionally, until pasta is al dente, about 5 minutes. Add beans, cabbage, peas and pepper.
Bean and pasta soup
Ingredients
1 tablespoon of olive oil
1 ½ cups frozen onion, celery and carrot mix
2 cloves of garlic
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground red pepper
¼ tsp ground pepper
1 can diced tomatoes
2 cups chicken broth
1 can of cannellini beans
200 g whole grain pasta
1 ½ cups frozen spinach
4 tablespoons grated Parmesan cheese
Method of preparation
Step 1
Put a large pot of water on the stove and bring to a boil.
Step 2
Heat oil in a large saucepan over medium heat. Add the vegetable mixture and cook, stirring, for about 3 minutes. Add garlic, Italian seasoning, salt, red and black pepper. Add tomatoes, broth and beans and bring to a boil. Reduce heat, cover and cook, stirring occasionally, for about 10 minutes.
Step 3
Meanwhile, cook pasta in boiling water for 1 minute less than directed on package. Drain water.
Step 4
Add spinach to soup. And then, before serving, add pasta, sprinkle with Parmesan.
Spring green soup with chicken
Ingredients
2 tablespoons of olive oil
500 g chicken wings
2 medium leeks
1 medium yellow onion
2 stalks of celery
2 cloves of garlic
4 cups chicken broth
¾ teaspoon salt
¾ tsp ground pepper
1 bunch of asparagus
1 package of young spinach
1 cup fresh parsley leaves
¼ cup grated Parmesan cheese
Method of preparation
Step 1
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, turning once, until browned and cooked through, about 6 minutes total. Transfer to a plate.
Step 2
Add leeks, onion and celery to saucepan. Reduce heat to medium and cook, stirring occasionally and scraping up browned bits, until very tender, 6-8 minutes. Add garlic and cook for 1 minute. Add broth, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add asparagus and spinach. Cook until asparagus is tender, about 5 minutes more.
Step 3
Cut chicken into small pieces and add to soup. Add parsley and Parmesan.
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