Do you wanna make a foolproof soup recipe? Just cook the classic Vegetable Soup, which is an economical, quick, and practical one to clean out the fridge and warm the hearts of those who taste it. Let's learn this delicious dish!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Servings: 5servings
Calories: 289kcal
Author: Natália Palmegiano - Cook'n Enjoy
Equipment
Stove
Ingredients
1 and 1.2tbsp ofOlive Oil 0.7 fl oz (21 mL)
1unit ofOnion chopped
3cloves ofGarlic minced
2units ofCarrot small diced
2units ofPotato diced
Salt to taste
Smoked Paprika to taste
44fl ozBoiling Water 1,3 L
2units ofChayote diced
1unit ofZucchini diced
1cup ofPasta Shells 5.29 oz (150 g)
Chiveschopped to taste
Instructions
In a pot, heat the olive oil and add the onion and garlic. Sauté over medium heat until it starts to golden brown.
Add the carrot and sauté for another 2 minutes.
Add the potatoes, season with salt and smoked paprika, and add the boiling water.
Once it starts boiling, leave the pot semi-covered and reduce the heat.
Let it cook for 10 minutes or until the vegetables are al dente.
Add the chayote and zucchini and leave for another 5 minutes.
Then add the pasta.
Let it cook for another 3 minutes, stirring every 1 minute to prevent the pasta from sticking to the bottom of the pot.
After this time, cover the pot and let it rest for about 15 minutes for the broth to thicken a bit and everything to reach the right consistency.