Fine Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (s), finely chopped
- 1 clove garlic, finely chopped
- 1 leek, thinly sliced
- 1 stick celery, thinly sliced
- 1 large carrot (s), quartered and thinly sliced
- 1 ½ liter vegetable stock
- 1 large potato (s), waxy, cut into small cubes
- 1 small kohlrabi, cut into small cubes
- 150 g beans, reen, fresh, finely chopped
- 200 g peas, frozen
- 1 can beans, white, small (425g)
- 2 small zucchini, quartered and sliced
- Salt and pepper, ground black
- Chives or parsley, fresh, for sprinkling
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion and garlic. Wash the leek and celery and cut into thin slices. Peel the carrot, potato and kohlrabi and cut into small cubes of the same size. Clean the green beans and cut into two or three pieces, depending on their length. Wash the zucchini, quarter and cut into not too thin slices. Heat the olive oil in a large saucepan and sauté the onions and garlic until translucent. Add the leek, celery and carrots and sauté briefly. Deglaze with the broth and simmer with the lid closed for about 5 minutes. Add the potatoes, kohlrabi and green beans and simmer for another 25 minutes. Stir once from time to time. Add the frozen peas, white beans and zucchini for the last 10 minutes of cooking time. Season with salt and black pepper. Put in plates and sprinkle with fresh, finely chopped chives or parsley.
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