Summary

Ingredients

• 250 g carrot (s) (1 medium carrot = approx. 120 )
• 300 g leek (1 medium stick includin the liht reen foliae)
• 100 g celery
• 1 large onion (s)
• 300 g broccoli
• 200 g lentils, red
• 1 piece (s) ginger, the size a thumb-tip
• 4 cloves garlic
• 2 tablespoon sunflower oil
• 1 teaspoon chilli, alternatively cayenne pepper
• 1 teaspoon curry powder
• 0.5 teaspoon ½ turmeric powder
• some pepper
• 2 bay leaves
• 1 teaspoon allspice grains
• 3 ½ liters vegetable stock, instant
• possibly salt
• 1 bunch parsley

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Instructions

1. Clean the vegetables. Cut the carrots, leek, garlic and ginger into slices. Dice the celery and onions. Divide the broccoli into florets.
2. Heat the oil in a large saucepan. Add the vegetables and lentils and sauté briefly while stirring. Now add the garlic and ginger. The fresher the ginger, the greater its flavor. So maybe it is better to slowly increase the ginger dose during the course of cooking. Season everything with chilli, dust with curry powder and turmeric powder and fill up with water or the vegetable stock.
3. Add bay leaves, pepper and allspice grains. In order to be able to easily remove the soup spices later, it makes sense to put them in a tea infuser or in a tea filter that is hung in the pot.
4. Let everything cook together on a low flame for 20-30 minutes. The less liquid, the more flavorful and stew-like the soup will be. If too much liquid has evaporated, add more stock or water.
5. If you don`t like grease eyes on the soup, you can remove the excess fat with a paper towel. To do this, simply lay the crepe on the no longer boiling soup and peel it off again. Cold patients should also eat the fat eyes. Fever and cough quickly use up the calories ingested and provide an extra helping of energy.
6. Sprinkle with finely chopped parsley before serving.
7. Note: Why does chicken soup, scientifically proven, work so well against colds? The contained protein cysteine has an anti-inflammatory and decongestant effect on the mucous membranes. There is also a lot of zinc, bound to the protein building block histidine. And the many vitamins from the vegetables do the rest. For many years my chicken soup has therefore always been my ultimate secret weapon against viruses and nasty colds.
8. I switched to vegetarianism some time ago and was looking for a vegetarian alternative that could hold a candle to the original. I found the solution on a vegan blog: Lentils combined with broccoli also have these good properties of chicken.
9. So I just had to modify my beloved original recipe accordingly. In addition, the vegetable soup is also ready much faster because the chicken does not have to cook for a long time. Here comes my vegan chicken soup. By the way, you have already passed the practical test.