Never make vegetable soup without these tips: why you can't cut and peel vegetables quickly

When it gets cool outside, it's time to cook a variety of vegetable soups. They are very nutritious and have many healthy ingredients. But it takes a lot of time to peel and chop the necessary ingredients.

Therefore, it is worth changing the usual technology and using a few simple tips. The FoodOboz editorial team will tell you about them.

Preparing pumpkin and zucchini soups can sometimes be challenging because it always takes a long time to cut and prepare the vegetables. Their density and tough outer shell make them difficult to cut and often require effort.

After peeling, zucchini also becomes slippery, making it harder to cut them safely into uniform pieces.

Use the microwave

Before heating a zucchini or pumpkin in the microwave, make a few pricks with a fork or the tip of a knife. This allows the steam to escape and prevents pumpkins and zucchini from bursting in the microwave.

How to heat vegetables in the microwave

Place the pumpkin in the microwave and heat it on high for two to four minutes, depending on the size of the vegetable. This will soften the skin and flesh slightly, making it much easier to cut.

Let cool, peel and cut

After microwaving, let the zucchini cool for a few minutes. Now you can peel and chop. Use a sharp vegetable peeler to remove the softened skin. Cut off the ends of the zucchini, cut it in half and remove the seeds.

Try roasting

For soup, roast the whole pumpkin first instead of cutting it into pieces. After that, you can scoop out the contents, which will save you a lot of time on slicing.