Light soup with zucchini on a spring day.

Light soup with zucchini on a spring day.

Ingredients

• 1-1.5 l of water,
• 1 zucchini,
• 200 g white cabbage or cauliflower,
• 1 potato,
• 1 young carrot,
• 1 onion
• 50-80 g green beans
• 3 tbsp. spoons of fresh green peas,
• 1 bay leaf
• salt, ground black pepper,
• sour cream,
• basil greens to taste.

Directions

1. Wash the vegetables. Peel the potatoes, cut into small slices. Cut the carrots into slices. Peel the onion, cut into small cubes.
2. Cut the zucchini in half lengthwise and then slice it across. Cut the beans in half or 3 pieces.
3. Finely chop the white cabbage, disassemble the cauliflower into small inflorescences.
4. Put prepared vegetables, bay leaf in boiling water and cook for 10 minutes.
5. At the end of cooking, season the soup with salt and pepper to taste.
6. Remove the prepared soup from the heat, let it brew for 10-15 minutes, then pour into bowls. Season the soup with sour cream, garnish with a sprig of basil and serve.