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Recipe
Hearty Vegetable Soup with a Twist
Farmhouse-Inspired Veggie Delight
4.3 out of 5
This recipe is a North American adaptation of the traditional Romanian dish, Ciorbă ţărănească. This hearty vegetable soup is packed with fresh ingredients and a unique blend of flavors, making it a comforting and nutritious option for any meal.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
In this North American adaptation, we have incorporated ingredients commonly found in the region to create a soup that appeals to the local palate. The original Romanian recipe often includes ingredients like sour cream and fermented wheat bran, which have been replaced with a tangy twist from sweet corn and a touch of paprika for added depth of flavor. We alse have the original recipe for Ciorbă ţărănească, so you can check it out.
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 carrots, peeled and diced 2 carrots, peeled and diced
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2 celery stalks, diced 2 celery stalks, diced
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2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
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1 cup (150g) green beans, trimmed and cut into bite-sized pieces 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
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1 cup (150g) sweet corn kernels 1 cup (150g) sweet corn kernels
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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1 teaspoon paprika 1 teaspoon paprika
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Salt and pepper to taste Salt and pepper to taste
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 6g, 1g
- Carbohydrates (total, sugars): 28g, 8g
- Protein: 4g
- Fiber: 5g
- Salt: 1.5g
Preparation
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1.In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
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2.Add the diced carrots, celery, and potatoes to the pot. Stir well to combine with the onions and garlic.
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3.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the vegetables are tender.
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4.Add the green beans and sweet corn kernels to the pot. Stir in the paprika, salt, and pepper. Simmer for an additional 5 minutes.
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5.Remove the pot from heat and let it cool slightly. Serve the soup hot, garnished with fresh parsley.
Treat your ingredients with care...
- Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
- Green beans — Trim the ends of the green beans and cut them into bite-sized pieces for easy eating.
- Sweet corn — If fresh sweet corn is not available, you can use frozen or canned corn kernels as a substitute.
Tips & Tricks
- For a heartier version, you can add cooked beans such as kidney beans or chickpeas to the soup.
- Feel free to adjust the amount of paprika according to your preference for spiciness.
- Serve the soup with a side of crusty bread for a complete and satisfying meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
- To add a touch of creaminess, you can drizzle a little coconut milk or cashew cream on top of each serving.
Serving advice
Serve the soup hot in individual bowls, garnished with freshly chopped parsley. Accompany it with a slice of crusty bread or a side salad for a well-rounded meal.
Presentation advice
To enhance the presentation, you can sprinkle a pinch of paprika on top of each serving and add a sprig of fresh parsley as a final touch.
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