Quick Vegetable Soup
Healthy, because
Even smarter
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
The colourful vegetable soup is a lot of fun when it comes to nutritional values, especially the vitamins A and C, but also iron. However, the trace element is less well absorbed from vegetable sources than from meat and Co. But fortunately vitamin C is abundant here. So the body can absorb the iron especially well.
If you want the light vegetable soup to be really filling, it is best to add small wholemeal noodles. A bit of egg whites will give you an extra portion of protein.
Ingredients
- Ingredients
- 400 grams Cauliflower
- 1 Apple
- 2 carrots
- 2 Kohlrabi (about 400 g)
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- Curry
- apple cider vinegar
- salt
- freshly ground peppers
Preparation steps
Rinse the cauliflower and drain. Rinse the apples, quarter, cut out the core and cut into small cubes. Peel the carrots and kohlrabi and cut into small cubes. Set aside some kohlrabi greens for garnish.
Sauté all the vegetables in a pan with hot oil and then pour in the broth. Bring to a boil and simmer for 10-15 minutes. Season with a little curry, apple cider vinegar, salt and pepper. Serve in bowls garnished with kohlrabi greens.
