Vegetable Soup for Cold Season
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 glass vegetable stock, approx. 400 ml
- 400 ml water
- 8 small potatoes, waxy
- 2 medium carrot (s)
- 1 piece (s) ginger root, the size a thumb
- 3 clove (s) garlic
- 4 small shallot (s) (very small)
- 1 tablespoon marjoram, dried (fresher is course better)
- 3 bay leaves
- 1 large leek stick (s)
- 1 teaspoon, heaped salt
- 1 tablespoon black cumin
- 4 tablespoon olive oil
- possibly pepper, black, freshly ground, if necessary
Print Recipe
Pin Recipe Instructions
- Put the vegetable stock in a large saucepan with 400 ml of water.
- Peel and dice the potatoes and carrots. Peel the ginger and cut into slices. Peel the garlic but leave it whole. Peel the shallots and leave whole if they are really small. Otherwise halve at most and add everything together in the gently simmering broth. Also add the marjoram and bay leaves. Let simmer for about 10 minutes. At the same time cut the leek into rings and add to the broth after 10 minutes. Salt carefully and add the black cumin. Let simmer gently for another 10 minutes. When the consistency of the vegetables has the desired firmness, turn off the stove.
- Remove the ginger, bay leaves and, depending on your taste, the cloves of garlic. Add the olive oil and, if necessary, freshly ground pepper.
- Tip: The soup can be more filling with additions such as B. Kritharaki (Greek durum wheat noodles) cooked separately.
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