#summersoup

[greenomlet]

The best ever summer food inspired by my Bulgarian holidays: #tarator 🥒 Tweaked a bit using plant yoghurt to make it vegan 🌱 #vegan #veganfood #healthyfood #vegetarian #veggies #vegetarianfood #veganrecipe #whatvegansdo #govegan #veganfortheanimals #crueltyfree #yogifood #yogifoodie #whatyogiseat #summersoup #coldsoup #cucumbersoup #dill #veganyogurt (at Duisburg) https://www.instagram.com/p/B0vTDdEjEYx/?igshid=fq3mx2gc6rr9

[dolcissimamiavita]

夏のたのしみのひとつ かぼちゃの豆乳ポタージュ やわらかく蒸したかぼちゃをブレンダーにかけて豆乳でのばして塩麹とこしょうで調味 #夏の楽しみ #夏 #スープ #かぼちゃ #夏野菜 #旬のかぼちゃ #ポタージュ #豆乳 #豆乳ポタージュ #おうちごはん #塩麹 #potage #pumpkinpotage #soup #suppe #zupa #soupe #squash #bonappetit #summersoup #summer (サント・シャペル - Sainte Chapelle)

[abudeka-movie]

This soup is hearty and healthy, and it's perfect for summer nights. This soup is comforting and cool at the same time. It has tender beef and a bunch of fresh vegetables.

Ingredients: 1 lb beef chuck, diced. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 zucchini, diced. 1 cup corn kernels. 1 cup green beans, chopped. 6 cups beef broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add diced beef and cook until browned on all sides. Remove and set aside. In the same pot, add onions and garlic. Saut until onions are translucent. Add carrots, celery, zucchini, corn, and green beans. Cook for about 5 minutes. Return the beef to the pot. Add diced tomatoes, beef broth, thyme, and oregano. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board

[huntmysoul]

This soup is hearty and healthy, and it's perfect for summer nights. This soup is comforting and cool at the same time. It has tender beef and a bunch of fresh vegetables.

Ingredients: 1 lb beef chuck, diced. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 zucchini, diced. 1 cup corn kernels. 1 cup green beans, chopped. 6 cups beef broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add diced beef and cook until browned on all sides. Remove and set aside. In the same pot, add onions and garlic. Saut until onions are translucent. Add carrots, celery, zucchini, corn, and green beans. Cook for about 5 minutes. Return the beef to the pot. Add diced tomatoes, beef broth, thyme, and oregano. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board

[cptairbubbles]

This soup is hearty and healthy, and it's perfect for summer nights. This soup is comforting and cool at the same time. It has tender beef and a bunch of fresh vegetables.

Ingredients: 1 lb beef chuck, diced. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 zucchini, diced. 1 cup corn kernels. 1 cup green beans, chopped. 6 cups beef broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add diced beef and cook until browned on all sides. Remove and set aside. In the same pot, add onions and garlic. Saut until onions are translucent. Add carrots, celery, zucchini, corn, and green beans. Cook for about 5 minutes. Return the beef to the pot. Add diced tomatoes, beef broth, thyme, and oregano. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board

[drawntw]

Autofficina

[suitscaps]

A light and flavorful summer soup loaded with fresh vegetables and beans, perfect for a quick and nutritious meal. The Instant Pot makes it easy and convenient to enjoy this delightful soup three times over the summer!

Ingredients: 1 cup diced zucchini. 1 cup chopped bell peppers assorted colors. 1 cup cherry tomatoes, halved. 1/2 cup diced red onion. 2 cloves garlic, minced. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 cups fresh spinach leaves. 1 tablespoon olive oil. Grated Parmesan cheese for garnish.

Instructions: Set Instant Pot to 'Saut' mode and heat olive oil. Add garlic and onion, saut until softened. Stir in zucchini, bell peppers, and cherry tomatoes, cook for 3-5 minutes. Add cannellini beans, diced tomatoes, vegetable broth, oregano, basil, smoked paprika, salt, and pepper. Stir well. Close the Instant Pot lid, set to 'Soup' mode, and cook for 10 minutes. Once done, release pressure naturally for 5 minutes, then quick-release remaining pressure. Stir in fresh spinach until wilted. Serve hot, garnished with grated Parmesan cheese. Enjoy your delicious summer veggie and bean soup!

Prep Time: 15 minutes

Cook Time: 15 minutes

les excavations richard gosselin

[miceptic]

This cold cucumber soup with yogurt and dill is great for hot summer days because it is cool and refreshing. It's smooth, sour, and full of fresh flavors.

Ingredients: 3 large cucumbers, peeled, seeded, and chopped. 2 cups plain yogurt. 1/4 cup fresh dill, chopped. 2 cloves garlic, minced. 2 tablespoons lemon juice. Salt and pepper to taste. Optional: extra dill for garnish.

Instructions: Put chopped cucumbers, yogurt, dill, garlic, and lemon juice in a blender. Mix until it's smooth. Add pepper and salt to taste. Put the soup in the fridge for at least an hour before you serve it. If you want, add more dill to the top before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Maresa Ronja