This vegetable soup with rice and celery is quite hearty, even though it’s made without meat. A slight spiciness from chili pepper, fresh rosemary, and the warm aroma of coriander make the soup especially flavorful. The vegetables are sautéed first, which doesn’t complicate the process much but significantly enhances the taste. Ingredients: Potatoes: 200 g … Read more
Vegetable soup with pumpkin and cream is quick, easy, and made in just one pot. The pumpkin adds a bright sweetness, the tomatoes provide color and a slight tang, celery root gives its characteristic flavor and aroma, and zucchini contributes a delicate texture. Ingredients: Pumpkin: 500 g Zucchini: 350 g Bell pepper: 150 g Tomatoes: … Read more
By roasting the pumpkin and pepper, the soup becomes even more flavorful. The onion is sautéed with garlic and spices, enhancing the dish’s aroma. The slightly salty feta cheese added when serving perfectly complements the sweetness of the vegetables. Ingredients: Pumpkin: 700 g Bell pepper: 400 g Onion: 170 g Garlic: 10 g Vegetable oil: … Read more
Mushroom soup with vermicelli is quick, hearty, and incredibly simple. Thanks to sautéed mushrooms, the soup has a rich and intense mushroom aroma. The traditional sauté provides a bright, appetizing color, while the tender vermicelli gives the soup thickness and heartiness. Ingredients: Mushrooms (champignons): 350 g Vermicelli: 35 g Potatoes: 250 g Carrot: 100 g … Read more
Salad with seafood mix and tomatoes will take a worthy place on the menu for seafood lovers. The seafood mix is sautéed with onions—ensuring a delicious aroma! Ingredients: Seafood mix: 300-400 g Cherry tomatoes: 210 g Onion: 130 g (1 piece) Salad mix: 50 g Vegetable oil: 1 tbsp Soy sauce: 1 tbsp Olive oil: … Read more