Autumn Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g leeks
- 150 g carrot (s)
- 150 g white cabbae, sliced into strips
- 200 g potato (s)
- 100 g celery
- 1 onion (s)
- 2 cloves garlic)
- 1 ½ tablespoon oil
- 1 tablespoon Herbs Provence
- 2 tablespoon tomato paste
- 1 liter vegetable broth
- 1 tablespoon paprika powder, noble sweet
- salt and pepper
- 1 teaspoon vinegar
- 0.5 ½ bunch chives
- 0.5 ½ bunch parsley
- Sprinkle wort
- 1 dash water
Print Recipe
Pin Recipe Instructions
- Clean the vegetables and cut into bite-sized pieces. Peel and chop the onion and clove of garlic.
- Heat the oil and first fry the garlic and onion cubes in it. Add a dash of water for frying, this saves fat. Gradually add all the vegetables and let them simmer through. Stir in the Provence herbs and tomato paste and pour in the vegetable stock. Simmer for 15 minutes on a low heat. Season to taste with salt, pepper, paprika powder and vinegar. Finally chop the herbs and add them.
- With WW it would be 1.5 points per serving.
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