For The Whole Family

Clear Vegetable Soup

Average: 4 (1 vote)
(1 vote)
Clear Vegetable Soup
share Share
bookmark_border Copy URL
Health Score:
9,5 / 10
45 min.

Healthy, because

Even smarter

Rocket contains the green plant pigment chlorophyll. This helps the body to better absorb the plant iron from the beans. In addition, the dye binds carcinogenic substances in the body and can thus have a carcinogenic effect.

If you serve the soup as a main course, you can add a handful of soup noodles or rice to the broth and cook it according to the package information
If you would like to cook the soup vegetarian, then replace the Parmesan by the likewise Italian hard cheese Montello.


For the soup
300 grams Green beans
8 tomatoes
4 shallots
8 potatoes
1 Tbsp Vegetable broth (granulated instant)
1 Tbsp olive oil
1 tsp ground Caraway
For the arugula peto
2 tsps Pine nuts
1 garlic clove
2 bunches Arugula
6 Tbsps olive oil
40 grams freshly grated Parmesan
1 tsp grated, untreated Lemon peel
How healthy are the main ingredients?
Green beansArugulaolive oilParmesanolive oilPine nuts

Preparation steps


Blanch the tomatoes for a few seconds, rinse, peel, and cut into columns. Peel the shallots and finely chop. Rinse the green beans, trim and cut in half if necessary. Peel the potatoes into quarters or eighths, depending on size. Heat the oil, cook the shallots until translucent, add the vegetables, except the tomatoes, and saute for 5 minutes. Add 1.5 liters (approximately 6 cups) of water and add the broth. Season with caraway seeds, cover and simmer for 20-30 minutes. Add the tomatoes to taste. Garnish before serving with pesto.


For the arugula pesto, toast the pine nuts in a dry pan slowly until golden brown. Peel the garlic and press. Rinse the arugula, trim and spin dry.


Puree all the ingredients and add the oil slowly. Season with parmesan, pepper, salt and lemon zest to taste. Garnish with a few arugula leaves.