How to make the best vegetable aspic

Want to cook a tasty vegetable aspic? Try a simple recipe, ideal even for those who are on diet.

Ingredients

– 1 zucchini
– 2 carrots
– 1 cup frozen peas
– 1 bell pepper
– 1/4 celery
– 1 white onion
– salt
– bay leaves
– peppercorns
– 1 garlic
– gelatin

Directions

Clean the vegetables and wash them well. Cut carrots, zucchini and celery into slices. If the slices seem too big, you can cut them in half or even quarters. Cut also the pepper into slices or cubes as desired.

In a roomy pot add a liter and a half of water, bay leaf and peppercorns. When water starts to boil add the celery, carrots and onions. Season with salt to taste. Let them boil for 15 minutes, then remove the onion and add the zucchini. After another 10 minutes add the peppers.

Boil the peas in salted water separately. Drain the vegetables, but do not throw the broth.

Peel the garlic and mash it. Add it in the hot vegetable soup. Let it in the soup for about 10 minutes.

Meanwhile put the vegetables in forms, depending on your preference. Strain the vegetable soup through a very dense sieve or through a sieve in which you put a piece of gauze in advance. In this way it will be clear and the jelly will have a pleasant appearance.

Separately, dissolve one sachet of gelatine, according to the packet instructions, then mix it with the strained soup. Pour the soup over vegetables, taking care not to rise to the surface.

Leave the jelly in the refrigerator for at least 12 hours before serving. Then overturn it on a platter. Serve it cold with toast.