Vegetable soup with milk recipe. Milk soup with vegetables - unusual, but very tasty! Delicious milk soup with vegetables

Milk soups with vegetables are very nutritious and incredibly tasty. Since childhood, everyone has heard that these soups are the main sources of vitamins and minerals. These soups are distinguished by the fact that they are very easily absorbed by the body, which undoubtedly makes them very popular in the daily menu.

Soups based on milk and vegetables are very popular among adults and children. Due to the fact that milk goes very well not only with various cereals, but also with vegetables, they can be cooked with the addition of various ingredients, each time revealing the taste of this soup in a different way. Do not forget about the benefits of milk soup. Daily consumption of milk soups greatly improves intestinal peristalsis. Since this hot dish contains a lot of vitamins and minerals, it is best suited for a hearty and nutritious breakfast. For women who want to have a perfect figure, these soups are a great way to lose weight - they are very low in calories, and you will never feel hungry.

First of all, it will be necessary to cook vegetables, since they are poorly boiled in milk, they will need to be boiled in plain water beforehand.

Peel the cabbage and wash well in cold water. Cut the cabbage into thin strips or small cubes.

Wash the potatoes well and remove the skin with a sharp knife.

Peeled potatoes cut into small cubes and pour water.

Carrots for milk vegetable soup are best grated. If you are cooking from young carrots, then it is better not to cut off the skin, but to scrape it off a little with a knife - this way more vitamins are preserved.

Prepared vegetables should be boiled in hot water over low heat until fully cooked.

Milk vegetable soup (the recipe of which is described above) is boiled on a milk basis, so milk must be heated in another bowl.

We shift all the vegetables into milk, add salt and spices to taste and bring to readiness over low heat.

This soup is best served with a piece of butter and finely chopped dill and cockerel.

Milk soup with cabbage:

To prepare milk soup with cabbage, you will need one and a half liters of milk, some cabbage, 2-3 potato tubers, a piece of butter and fresh herbs.

You can take any cabbage - white or cauliflower, as desired.

Using cauliflower, it must be divided into inflorescences and poured with cold salted water. Set the cabbage aside for 10-15 minutes, after which it can be boiled. Cook until tender in hot water over low heat.

Thinly chop white cabbage.

We clean the potatoes and cut them into medium cubes, cook in hot water until tender.

When the potatoes are almost ready, add cabbage, salt and spices, bring to readiness over low heat.

Add finely chopped greens to the soup, close the lid and leave for a few minutes.

After that, milk soup with vegetables can be served at the table.

Milk soup with pumpkin:

A very healthy and incredibly tasty milk soup with pumpkin will appeal not only to children, but also to adults. The hot dish has a surprisingly beautiful appearance, so it can even be served on the festive table to surprise your guests.

To prepare it, you will need the following products: ripe pumpkin pulp - 300 g, milk - 1/2 liter, butter - 20-30 g, sugar, salt and pepper - to taste.

Ripe pumpkin must be well peeled.

Wash the finished pumpkin well in cold water, then cut into small pieces - you can cut into cubes, or you can use a coarse grater.

In order for the pumpkin to soften, it is necessary to fill it with a small amount of water and put it on medium heat to simmer with a lid.

Medium sized cubes will cook in about 10 minutes.

Select a few cubes, pour the rest of the pumpkin with milk and continue to cook over low heat.

Salt and sugar are best added to the soup after the pumpkin is already soft enough.

When the pumpkin boils well, remove from heat and cool slightly.

After that, beat the pumpkin with milk with a hand blender to make a vegetable puree. If the mass is very thick, add a little water with milk in proportion - one to one.

Put the finished cream soup on fire, bring to a boil and after that it can be served immediately. For decoration, use separately boiled pumpkin pieces sprinkled with powdered sugar. Butter can be added directly to the plate, or you can make a small sandwich and serve it separately. To give a delicate flavor, you can add a little vanilla sugar or cinnamon.

Milk soup with carrots:

To make milk soup with carrots, you need to take 2-3 medium-sized carrots, a tablespoon of flour, a little oil, two glasses of water and two glasses of milk. Salt and spices can be added to taste, but try to do this at the end of cooking, otherwise the soup will lose its delicate taste and aroma.

Since carrots are the main ingredient in this soup, try to choose good sweet and juicy root varieties.

Before peeling carrots, it is best to rinse them well, then soak briefly in a small amount of cold water for about 5-10 minutes. After that, we clean the skin - the thinner the better and cut into small cubes or rings.

To make the carrots softer, put them in a separate bowl, pour a small amount of water, add a piece of butter and simmer until tender over medium heat.

When the carrot is ready, it is necessary to cool it, then rub it through a sieve or grind it with a blender into a puree.

In a glass, mix flour and a little salt, dilute with a little water and mix well.

Bring the remaining water to a boil, add carrot puree and milk to it.

When the soup begins to boil, pour in the flour diluted in water in a thin stream and boil for several minutes.

Carrot soup can be prepared both sweet and savory. If you want to get a sweet dessert, you can add a little sugar podryda, berries or fruits to the soup before serving.

Add finely chopped parsley or dill to the salty soup.

Milk soup with onions:

To prepare a real culinary masterpiece, try milk soup with onions. To do this, you will need the simplest products: milk - 500 ml, a loaf - 3 pieces, butter - 30-40 gr, an egg - 2 pcs, onions - 1-2 pcs, salt and before to taste.

Cut a piece of loaf into small cubes and fry in a pan with butter.

The croutons fried in this way should be set aside and the onion base should be prepared.

Peel the onion and cut into rings or half rings.

So that slicing onions does not cause you any inconvenience, moisten the knife in cold water.

Heat a piece of butter in a frying pan and fry the onion in it until golden brown.

After that, it is necessary to pour the onion with a small amount of milk and simmer over low heat for 5-10 minutes.

When the onion has absorbed almost all the milk, add the beaten eggs and mix well.

To prevent the eggs from thickening, immediately add a small amount of water and bring to a boil over low heat.

The egg-onion mass should be cooled, then beat with a mixer until mashed.

If a mixer is not at hand, you can grind the egg mass through a sieve.

In a small saucepan, heat a glass of milk and dip half of the crackers into it.

Let the crackers soften well, then beat with a mixer until a homogeneous mass is obtained.

We mix the egg-onion mass and part of the softened crackers in one bowl, pour the remaining amount of water and milk and set to cook over low heat.

Try to stir all the time with a wooden spoon so that the soup does not burn.

Wash the parsley well in running water, cut off the stems and chop with a knife as finely as possible.

Serve the finished soup with crackers, sprinkled with plenty of herbs. To give the soup a creamier taste, you can add a little cream -10% fat.

To give the soup a more festive look, you can boil one egg, cool and sprinkle grated yolk on top.

yum-yum-yum.ru

Milk soup with vegetables

I suggest you diversify the lunch menu with a very cool and very simple dish. Light, appetizing vegetable soup is perfect for both children's and adult menus. Try it, I recommend!

INGREDIENTS

• Potatoes 2 Pieces
• Carrots 1-2 Pieces
• Bulb 1/2 piece
• Cabbage 1/4 pieces
• String beans 100 grams
• Milk 1 glass
• Bouillon 3 cups
• Salt 1 to taste
• Pepper 1 to taste

Step 1

1. Pour water or broth (chicken or vegetable) into a saucepan, bring to a boil. In parallel, peel and chop all vegetables: potatoes, onions, carrots, cabbage.

Step 2

2. Put vegetables in the broth. After boiling again, salt and pepper to taste. Cook over medium heat until soft.

Step 3

3. After 10 minutes, add beans to the pan. When the vegetables are ready, pour in the milk.

Step 4

4. Bring to a boil, warm up for just a couple of minutes and that's it, remove from heat. Before serving, you can add a pinch of fresh herbs or crackers to the plate, for example. Bon appetit!

povar.ru

Milk soup with vegetables

Today we cook milk soup with vegetables. This is the soup we used to make when we were students. It cost us cheap on the one hand, but on the other hand we were full.

It is believed that the first soups began to cook in the Mediterranean during the Stone Age. But when did they start making milk soups? Nobody knows for sure. But there are claims that milk soup was first cooked in ancient Rome. In those days, there was hostility between Catholics and Protestants, and these events developed near the village of Capella. There is even such a picture "Milk Soup in the Chapel".

The warriors were already pretty tired of hostilities and dreamed of returning home as soon as possible to rest and eat deliciously. And one evening, on the battlefield, the wives of Catholic soldiers brought a large cauldron with delicious-smelling food. The Protestants, catching a delicious smelling soup, decided to exchange it for bread. The Catholics agreed, but suggested at the time of the meal that there should be no hostilities. The boiler was moved to the middle. After such a dinner with delicious soup and hot rolls, no one wanted to fight. Thus ended the hostility between Catholics and Protestants.

Milk soups are different: with pasta, more often with noodles, cereals (rice, millet, pearl barley, buckwheat, semolina, oats, etc.), vegetable soups with potatoes, karusta, pumpkin, turnips. Someone cooks milk soup with beans or peas, and someone - with mushrooms. Cook milk soup with chicken and cheese. Each of these milk soups is delicious and each of them is useful in its own way.

Milk soups are rich in protein and calcium, and in vegetables, even boiled ones, we received a certain dose of vitamins. Proteins help our body produce hormones, enzymes, and also give us energy for muscle tissue to work. Calcium contributes to the growth and strengthening of bone tissue, hair and nails. Vitamins are a source of various vitamins, plant enzymes and fiber. As you can see, such a soup is very useful not only for the growing body, but also for adults.

Hot milk soup soup give us a feeling of satiety. In addition, the amino acids that make up milk help us fight insomnia and strengthen the nervous system, help get out of stress, strengthen our immunity. When drinking milk soup, heartburn disappears and reduces high blood pressure. Milk soups are different: with pasta, more often with noodles, cereals (rice, millet, pearl barley, etc.).

So let's get ready milk soup with vegetables . For its preparation you need:

• 0.5 l milk
• 0.5 l water
• 2 raw potatoes or 1/8 pumpkin
• some white cabbage
• half a medium carrot
• 1 bulb
• butter or ghee
• salt and sugar to taste, dill

• Add milk to a pot of water. The combination of water and milk gives the soup a delicate taste, the milk in the soup will not burn and such a soup will not be particularly high in calories. We put on a small fire so that the milk “does not run away”.
• Add diced potatoes. This time I decided to add pumpkin instead of potatoes, I still have it left from the pumpkin casserole.
• I add finely chopped cabbage (about a small handful) to the pan.
• Separately, in a frying pan in oil, I fry the carrots and onions chopped on a coarse grater to a golden crust and also add them to the soup.
• Add salt and sugar to taste.
• Stirring occasionally, let the soup simmer for about 1 hour. During this time, the vegetables will boil well (simmer). When I finish cooking the soup, I do not cover it with a lid so that the milk from the soup does not “run away”.
• Ready milk soup with vegetables pour into plates, sprinkle with dry or frozen dill on top (if there is still fresh dill, it will be even better). The soup looks very appetizing: yellow pumpkin, orange carrots, white cabbage, and greens on top are visible in the white broth! I hope you enjoy this soup!

I propose to eat such a delicious soup to the singing of birds in the forest.

taiafilippova.ru

Milk vegetable soup

My favorite milk soup is milk vegetable soup. Many do not understand there such a vegetable as white cabbage. And personally, I think that the cabbage there is as good as all the other ingredients. Try it and decide if you are with me or. better without soup.

Total cooking time - 0 hours 40 minutes

Active cooking time - 0 hours 20 minutes

Cost - very economical

Calorie content per 100 gr - 55 kcal

Servings - 4 servings

How to make Milky Vegetable Soup

White cabbage - 150 g

Potato - 350 g

Green peas - 80 g

Sugar - 1 tsp without a slide

Butter - 20 g

Nutmeg - 0.5 tsp

We clean and chop the vegetables: chop the cabbage into small pieces, I prefer to cut the carrots into small cubes without using a grater, well, I cut the potatoes with an ordinary, not very large cube.

Do not forget that coarsely chopped carrots will take longer to cook, and since we throw all the vegetables together, the cooking time should be more or less the same.

Bring water to a boil in a saucepan and add the cooked vegetables. The water should just cover them. Even if it seems to you that it is a little bit not enough, it does not matter, it is not necessary to add it, since the cabbage will settle a little. But if you really want to, then it is quite possible to add 100-150 grams to calm down.

Cook for about 15 minutes (no more), over low heat. Cover with a lid.

Peas in this soup can be put both fresh and frozen, or canned. I prefer frozen, I always have it in my freezer.

Add milk to the vegetables, and bring everything to a boil again. Well, now throw in peas (no need to defrost) and cook our soup for another five to seven minutes. Try cabbage and carrots for readiness.

All that's left is the spices. The nutmeg is very good. But if suddenly he was not found at home, then there is no need to urgently run to the store, you can completely do without it.

Pour salt to taste, a little sugar, add ground nutmeg, a piece of butter, stir everything and turn it off after a minute: our milk vegetable soup is ready! Bon appetit to you all!

menunedeli.ru

Vegetable milk soup

fresh white cabbage - 500 gr,

5 medium potatoes

3 small carrots

liter of fresh milk

Cabbage cut into small squares.

Peel the potatoes, wash and cut into large cubes.

Rub the peeled carrots on a medium grater.

Put all the vegetables in a pot of boiling water and cook until half cooked.

You can also grind the soup through a sieve or use a blender. Sprinkle with fresh herbs and serve.

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According to the hostesses, this dish is a wonderful option for a light lunch or afternoon snack. Milk soup with vegetables is prepared easily and quickly, and by systematically introducing it into the diet, you can significantly diversify your daily diet. Milk-based dishes are useful for both adults and children. Milk soup with vegetables is considered by experts to be a valuable source of vitamins, protein and essential amino acids for the body. In addition, this treat is quite low in calories, which is why it is often preferred by those who want to lose weight. There is a huge variety of recipes for making milk soup with vegetables. Let's take a look at some of them.

A quick recipe for milk soup with vegetables: ingredients

To prepare four servings of the dish, use:

• potatoes - 2 pcs.;
• cabbage - a quarter of a head of cabbage;
• carrots - 1 pc.;
• milk - 3 cups;
• canned corn - 1 can;
• frozen green peas - 200 g;
• two yolks;
• 2 tbsp. l. butter.

The process takes 45 minutes.

Cooking

Preparing milk soup with vegetables (photo presented in the article) is quick and easy.

Potato soup with milk

To prepare four servings of a healthy and tasty dish according to this recipe, you will need:

• 800 grams of potatoes;
• 50-70 grams of onion;
• two glasses of milk;
• 3-4 cups of water or broth;
• two tablespoons of butter;
• one or two tablespoons of flour;
• one teaspoon (optional) - salt;
• a quarter teaspoon of pepper (optional)
• 100 grams of white bread (or one bun for croutons).

How to cook?

The process takes about an hour. They operate like this:

1. Potatoes are peeled, washed, finely chopped. Onions are peeled, washed, chopped.
2. Melt butter (butter) in a saucepan or bowl over low heat.
3. Next, pour flour into it and, with constant stirring, fry it over low heat for 1-2 minutes.
4. Then it is diluted with three to four glasses of hot water (you can use broth).
5. In the same saucepan put potatoes, chopped onion, salt and pepper. The dish is cooked under a lid over low heat for 40-50 minutes, stirring occasionally.
6. Next, boil the milk. After the vegetables are cooked, they are rubbed through a sieve. Then hot milk and a small piece of butter (butter) are added to the puree, mixed well, boiled. The soup is then removed from the heat.
7. Bread (you can bun) cut into small pieces. Toast the croutons over low heat in a dry frying pan until golden brown.
8. Greens are washed and chopped. Potato soup with milk is served with herbs and croutons.

Delicious milk soup with vegetables

To make this easy soup, use:

• 400 grams of milk;
• 100 grams of cauliflower;
• 100 grams of broccoli;
• 100 grams of zucchini;
• one handful of green peas (frozen or fresh);
• one carrot;
• two medium-sized potatoes;
• 0.5 tsp nutmeg;
• 400 grams of water;
• to taste - butter, salt and sugar.

From the specified amount of products, four servings of the dish are obtained.

Description of the cooking process

The dish is cooked in 25 minutes. The technology for preparing milk soup with vegetables involves the following steps:

1. In water, boil carrots and potatoes, cut into cubes, for about 8 minutes.
2. Add broccoli, disassembled into inflorescences, and cauliflower, as well as zucchini, cut into cubes.
3. Pour in milk, bring to a boil, after 5 minutes add seasonings and peas. The soup is boiled for another two minutes.
4. At the end, a little butter (butter) is added to the saucepan (or to each serving).

Vegetable soup with cheese and corn

To prepare four servings of milk soup with vegetables according to this recipe, use:

• broccoli cabbage (disassembled into inflorescences) - 0.75 cups;
• red bell pepper - 1 pc.;
• two potatoes, cut into cubes;
• 300 grams of canned corn;
• 2/3 cup shredded cheddar cheese
• two thirds of a glass of milk;
• one and a half glasses of vegetable broth;
• one glass of vegetable oil;
• one chopped onion (red);
• three cloves of garlic (chopped);
• two glasses of flour;
• to taste - salt, ground black pepper.

Cooking

The recipe for milk soup with vegetables, corn and cheese includes the following steps:

1. In a saucepan (thick-walled, large), heat oil (vegetable) over medium heat.
2. Then bell peppers, onions, potatoes and garlic are put there. Cook over low heat, stirring constantly, for about 2-3 minutes.
3. Sprinkle the vegetables with flour, and stew, stirring constantly, for about half a minute.
4. Gradually introduce milk and broth.
5. Then put corn grains and broccoli inflorescences into the pan, bring the mass to a boil, then reduce the heat and cook the soup for about twenty minutes more, until the vegetables become soft.
6. Then half a glass of cheese (grated) is introduced into the soup, salt and pepper to taste.

Serve with the rest of the cheese sprinkled on top.

Finnish cabbage soup (dairy)

Another healthy recipe for milk soup with vegetables that will come in handy for young mothers, since this nutritious and tasty dish belongs to the “children's menu” category. To prepare four servings, use:

• 200 grams of white cabbage;
• two carrots;
• one zucchini;
• one liter of milk;
• one tablespoon of butter;
• to taste - salt.

Cooking features

The process takes 45 minutes. They operate like this:

1. Cabbage is chopped, put in a saucepan, poured with water and set to boil.
2. Carrots are rubbed on a grater (large), add it to the cabbage.
3. Zucchini is cut into cubes, added to vegetables and boiled until almost ready.
4. When the soup is almost completely ready, add milk to it, salt it. After the milk is heated, but the foam has not yet formed, a little butter is added to the soup and boiled for about 5-10 minutes.

Vegetable soup made with milk

This light, but nutritious and tasty dish is prepared without meat, with the addition of rice, sour cream and milk. According to reviews, its taste is distinguished by a delicate aroma and a pleasant creamy taste. For its preparation use:

• one zucchini;
• one carrot;
• one onion;
• one clove of garlic;
• fresh dill, salt, ground black pepper - to taste;
• two tablespoons of rice;
• 30 ml of milk;
• 40 ml sour cream (fat content - 20%);
• one tablespoon of flour;
• one egg;
• vegetable oil - for frying.

In addition, vegetable broth is prepared separately. For him you will need:

• onion (half);
• half a carrot;
• one teaspoon seasoning "10 vegetables";
• 700 ml of water.

Cooking

They operate like this:

1. First, prepare the food and cook the vegetable broth: half the onion and half the carrot are poured with water, the saucepan with vegetables is put on fire.
2. After the water boils, pour vegetable seasoning (better - "10 vegetables", but you can use any other). Vegetable broth is boiled under a lid for 20 minutes over low heat. Then the carrots and onions (cooked) are removed from the broth.
3. Onions (raw) are cut into cubes (small), carrots (raw) are rubbed on a grater. Shredded vegetables are fried in oil (vegetable) until golden brown, after which they are salted and peppered.
4. Then add the zucchini, cut into cubes and chopped garlic. Vegetables are combined and fried for about 1-2 minutes.
5. Then add flour, mix and fry for about 5 minutes, until they acquire a golden hue.
6. Next, rice (washed) is poured into the vegetable broth, vegetables (fried) are added.
7. Sour cream is diluted with milk. A mixture of sour cream and milk is poured into the soup and mixed with zucchini and rice. The dish is cooked without covering it with a lid.
8. Break an egg into a bowl or other container and beat it with a fork. After the rice in the soup is ready, the egg is poured into the pan in a thin stream and mixed.
9. Dill (chopped) is added to the vegetable soup with rice, brought to a boil and the heat is turned off. After that, cover the pan with a lid and let the dish brew for 15 minutes.

Unusually delicious zucchini rice soup with sour cream and milk can be served at the table. Bon appetit!

Milk soup with vegetables rich in vitamins and minerals such as: vitamin A - 44.4%, potassium - 12.2%, silicon - 28.7%, phosphorus - 11.7%, cobalt - 29%, manganese - 11.9%, copper - 11.7%, molybdenum - 20.4%

Benefits of Milk Soup with Vegetables

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the most useful products in the application.

Cooking time: 35 min.

Preparation time: 15 min.

Servings: 2

Cuisines: European

Type of dish: first courses

The recipe is suitable for:
dinner.

Ingredients for the recipe "Milk soup with vegetables":

Water 350 ml Cauliflower 100 g Potatoes 3 pcs Green onion 1 feather Onion 1 pcs Melted butter 20 g Milk 200 ml Carrots 1 pcs Salt 2 pinch Fresh pumpkin 100 g

Cooking milk soup for children

Today we are preparing soup for kids. We teach the child to vegetable soups from an early age. We try to diversify the set of vegetables - carrots, pumpkin, cauliflower, broccoli.

In addition, we must remember that up to 1.5 years, the acidity of the gastric juice in a child is still insufficient, and therefore delicate proteins, mainly milk proteins, should prevail in the diet. Milk soups can be included in the menu of little gourmets without any fear.

These soups are quick and easy to make. The taste is gentle. Use a set of vegetables according to the taste of the child.

Cooking recipe "Milk soup with vegetables":

Step 1

To prepare vegetable milk soup, you need to take potatoes, carrots, pumpkin, onions, cauliflower, green onions, water, milk, ghee, salt.

Step 2

Boil milk (200 ml).

Step 3

Peel onions and carrots (1 each). Cut into small cubes. Heat ghee (20 g) in a saucepan. Lay out prepared vegetables. Add water (2 tbsp.) Simmer until soft carrots for 7 minutes.

Step 4

In the meantime, peel and wash potatoes (3 pcs.) And pumpkin (100 g). Cut into cubes. Cauliflower (100 g) divided into inflorescences. Wash under running water.

Step 5

Place prepared vegetables in a bowl.

Step 6

Add water (350 ml). Boil. Cook over low heat with the lid ajar for 20 minutes.

We clean and chop the vegetables: chop the cabbage into small pieces, I prefer to cut the carrots into small cubes without using a grater, well, I cut the potatoes with an ordinary, not very large cube.
Do not forget that coarsely chopped carrots will take longer to cook, and since we throw all the vegetables together, the cooking time should be more or less the same.

Bring water to a boil in a saucepan and add the cooked vegetables. The water should just cover them. Even if it seems to you that it is a little bit not enough - it does not matter, it is not necessary to add it, since the cabbage will settle a little. But if you really want to, then it is quite possible to add 100-150 grams to calm down.

Cook for about 15 minutes (no more), over low heat. Cover with a lid.

Peas in this soup can be put both fresh and frozen, or canned. I prefer frozen, I always have it in my freezer.

Add milk to the vegetables, and bring everything to a boil again. Well, now throw in peas (no need to defrost) and cook our soup for another five to seven minutes. Try cabbage and carrots for readiness.

All that's left is the spices. The nutmeg is very good. But if suddenly he was not found at home, then there is no need to urgently run to the store, you can completely do without it.