Vegetable Soup

METHOD

• 1
  We can put any vegetables we have at home into the soup. We can also use supplies from the freezer, such as frozen peas or other types of vegetables. This makes this type of soup great. As an alternative to kapání (egg drop), we can add oats, couscous, quinoa, orzo, or legumes to the soup. Each time we will have a slightly different, but always great and nutritious soup.
• 2
  Heat a non-stick pan. Drizzle with oil and brown the chicken carcasses on all sides. Place them into a slow cooker or a classic pot, add the cleaned and chopped vegetables and spices. You can add the onion with its skin, it will ensure a beautiful yellow color for the broth. Pour in 3 liters of cold water and simmer for 1.5 hours. In a slow cooker, set to the first degree for 6 hours. Strain the broth through a fine sieve or a cloth, and it is now ready to be used for preparing the soup.
• 3
  Break the cauliflower into florets. Peel the celery and potatoes and cut them into cubes. Scrape the carrots and cut them into rounds, clean the Brussels sprouts, remove the outer leaves, and halve them.
• 4
  Drizzle oil into a pan and heat it up. Sauté the celery, carrots, and Brussels sprouts on all sides. Transfer them to a pot, add the cauliflower and potatoes, and pour in the broth. Simmer for 20 minutes, check if the vegetables are tender, and remove from heat. Alternatively, cook until the vegetables are soft.
• 5
  For the kapání (egg drop), mix the egg with semi-coarse flour and salt. Bring water to a boil in a saucepan, reduce the heat by half, salt it, and pour the mixture into the water through a fork or a coarse grater. Stir gently and cook for 1 minute. Drain the kapání and add it to the soup.
• 6
  Serve the soup with chopped parsley.