Green bean soup with garlic and dill | Summer recipe
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40 min
Quick
Sezamo
O ciorbă tradițională de vară, ușoară și plină de prospețime, cu păstăi fragede de fasole verde, roșii aromate, usturoi zdrobit, leuștean și mărar proaspăt.
Preparation method
Preparing the vegetables
Peel and finely chop the yellow onion, dice the carrots and celeriac, and cut the red bell pepper into strips or cubes. If using fresh green beans, snap off the ends and cut the pods into 3-4 cm pieces.
In a large 3-4 liter pot, heat the 2 tablespoons of sunflower oil and sauté the onion, carrot, celeriac, and bell pepper over medium heat for 4-5 minutes, until the vegetables begin to soften and release their flavors.
Cooking the soup
Add the green bean pods to the pot and pour in about 2 liters of hot water (or clear vegetable stock). Season with 1 teaspoon of salt and freshly ground black pepper.
Chef's tip
You can use both fresh and frozen green beans. If using frozen, there is no need to thaw them beforehand.
For an intense summer herb flavor, add the dill and lovage only after turning off the heat, and leave the pot covered for 10 minutes.
It can be served as a vegan lenten dish or enriched at the table with a generous spoonful of sour cream.
Ingredients
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25 min
Under an hour
