Green pea soup

Ingredients:

2 cups frozen green peas
Shallot
Onion half
A glass of vegetable stock
1.5 cups of water

2 tbsp olive oil
Salt pepper

Cooking method:

Grind both types of onions, fry in oil in a pan for 3-4 minutes. Pour in the broth and water. When the water begins to boil, pour peas. Bring to a boil again. Reduce heat, cook for 8-10 minutes, whisk with a blender. Before serving, chop some Adyghe cheese into the soup.

Tomato soup

Ingredients:

2 cans of canned tomatoes
0.5 l vegetable stock
Onion 1 pc
Garlic clove
Celery petiole
A bunch of basil
2 tbsp olive oil
Salt pepper

Cooking method:

Heat oil in a saucepan over medium heat. Add chopped onions, garlic and celery. Cook for 5 minutes. Pour in the broth, add the tomatoes and chopped basil. Bring to a boil, reduce heat, keep on the stove for another 10 minutes. Salt, pepper, whisk with a blender.

Cauliflower Soup

Ingredients:

Head of cauliflower
Onion 1 pc
2 cloves of garlic
Liter of vegetable stock
2 sprigs of thyme
Salt pepper

Cooking method:

Grind onions and garlic, fry until soft over medium heat – about five minutes. Disassemble a head of cabbage for inflorescences, add to the pan, mix. After a couple of minutes pour the broth, bring to a boil. Cook for 15 minutes over low heat. Grind the finished soup with a blender, salt, pepper, sprinkle with thyme.

P. S. Season with a pinch of nutmeg – the dish will become very fragrant.