Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Mixed Vegetable Soup
- Ingredients
- 3 carrots
- 1 stalk Leeks
- 150 grams green Beans
- 1 small Fennel (bulb)
- 2 onions
- 1 Tbsp olive oil
- 1 pinch sugar
- 1 l Vegetable broth
- 2 marjoram
- 2 fresh bay leaves
- 3 cloves
- ½ tsp peppercorns
- salt
- 3 Tomatoes
- freshly ground peppers
- 4 Tbsps Whipped cream
Peel the carrots and cut into 2 cm (approximately 3/4 inch) thick slices. Rinse the leek and cut into slices the same size as the carrots. Rinse the green beans and cut into 3-4 cm (approximately 1-1.5 inch) pieces. Remove the stalk from the fennel bulb and cut into 3 cm (approximately 1 inch) wide pieces. Peel and slice the onions. Place the marjoram, bay leaves, cloves and peppercorns in cheesecloth and tie with kitchen twine.
Heat the olive oil in a large pot and sauté the carrots, leek, fennel and onion until they begin to brown. Sprinkle the vegetables with a pinch of sugar and add the spice bouquet. Pour in the vegetable broth, season with salt and pepper, cover and simmer for about 10 minutes.
Add the green beans to the pot and continue simmering for about 8 minutes.
Rinse the tomatoes, remove the stalks and cut into quarters. Add to the soup and simmer for another 2 minutes. Season the soup with salt and pepper to taste and remove the spice bouquet. Ladle into bowls and top with a dollop of sour cream.
Healthy, because
The green beans add folate to the soup. We need the B-vitamin for the metabolism of proteins. Fennel also contains the vitamin, and in addition, 100 grams of fennel contains around 2.7 milligrams of iron. This is an ideal combination for healthy blood formation.
Even smarter
If you would like the soup to be a little more substantial, then add about 120 grams of wholemeal noodle soup to the dish and let it cook until al dente. The recipe can also be easily prepared in a vegan version, replacing the sour cream with a vegan yoghurt alternative. The
soup can be varied in many ways, depending on the season. For example with kohlrabi, parsnips, broccoli, cauliflower or peas.