Vegan adaptation of oriental soup. And although it contains only vegetables, it turns out thick, satisfying and warming. Vegetable shurpa is perfect for a lean menu. Take note of the recipe!

Ingredients

• Water - 1 Liter (or vegetable broth) Potatoes - 400 Grams Chickpeas - 100 Grams (boiled) Tomatoes - 200 Grams Potatoes - 150 Grams (small) Eggplant - 150 Grams Cauliflower - 150 Grams Dry garlic - 1/2 Teaspoons Salt - To taste Bay leaf - 1 Piece Ground black pepper - To taste Vegetable oil - 1-2 Art. spoons Carrots - 1 Piece Greens - 1/4 Bunch

Directions

1. Prepare all ingredients. Peel the potatoes and cut into medium-sized slices. Cut the tomatoes into cubes.
2. Pour 1 liter of water into a saucepan, add potatoes, bring to a boil. Add tomatoes, bay leaves, chickpeas, dry garlic, salt and pepper to taste.
3. Cook until the potatoes are tender. Coarsely chop the rest of the vegetables, add vegetable oil and stir. Bake vegetables at 200 degrees until tender.
4. Pour the soup into a bowl, top with the baked vegetables. Use herbs for decoration. The vegetable shurpa is ready, bon appetit!

Vegetable shurpa

• Serves: -
• Prepare Time: -
• Cooking Time: 1 hour
• Calories: -
• Difficulty: Easy

Vegan adaptation of oriental soup. And although it contains only vegetables, it turns out thick, satisfying and warming. Vegetable shurpa is perfect for a lean menu. Take note of the recipe!

Ingredients

• Water - 1 Liter (or vegetable broth) Potatoes - 400 Grams Chickpeas - 100 Grams (boiled) Tomatoes - 200 Grams Potatoes - 150 Grams (small) Eggplant - 150 Grams Cauliflower - 150 Grams Dry garlic - 1/2 Teaspoons Salt - To taste Bay leaf - 1 Piece Ground black pepper - To taste Vegetable oil - 1-2 Art. spoons Carrots - 1 Piece Greens - 1/4 Bunch

Directions

1. Prepare all ingredients. Peel the potatoes and cut into medium-sized slices. Cut the tomatoes into cubes.
2. Pour 1 liter of water into a saucepan, add potatoes, bring to a boil. Add tomatoes, bay leaves, chickpeas, dry garlic, salt and pepper to taste.
3. Cook until the potatoes are tender. Coarsely chop the rest of the vegetables, add vegetable oil and stir. Bake vegetables at 200 degrees until tender.
4. Pour the soup into a bowl, top with the baked vegetables. Use herbs for decoration. The vegetable shurpa is ready, bon appetit!

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