Vegetable Soup

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Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
150 grams
baby Carrots
1
small Kohlrabi
200 grams
Napa cabbage (or Savoy)
150 grams
broccoli or Cauliflower
100 grams
green Beans
100 grams
1 liter
Vegetable broth (or other broth)
1
2
1 tablespoon
1 tablespoon
Butter (20 grams)
2 tablespoons
freshly ground Pepper
grated Nutmeg

Preparation steps

1.

Peel carrots and kohlrabi, rinse and dice. Rinse all delicate leaves of carrots and kohlrabi and pat dry. Chop leaves finely and set aside on a plate.

2.

Rinse the cabbage leaves, cut into strips, removing the thick veins. Rinse the broccoli and cut into florets and stems. Peel the stems. Rinse and trim beans and peas.

3.

Boil the broth in a pot. Add vegetables, return to boil and cook until al dente, about 10 minutes.

4.

Meanwhile, peel the onion and garlic and finely chop. Heat oil and butter in a small pan. Add onion and garlic and cook until soft. Add breadcrumbs and toast until golden brown while stirring. Season the soup with salt, coarse ground pepper and nutmeg and stir in the chopped vegetables leaflets. Top with breadcrumbs and serve.