Finely chop the carrots, parsnips, onions, celeriac and chillies as well as half a stick of leek and half a courgette. I use a multi-shredder for this, it goes faster. Roast everything together with the tomato paste in olive oil in a sufficiently large saucepan (10 l).
Cut the peppers, black salsify, fennel, celery stalks and the other half of the zucchini and leek into small cubes or rings and add them to the pot.
Add the canned tomatoes and deglaze with the stock. The vegetables should be evenly covered; add water if necessary.
Bring everything to the boil briefly and then add the peas, green beans, spinach and broccoli. Possibly add a little more water or broth. Season to taste with herb salt and pepper. The soup should now have a sweet-sour, hot-spicy note.
Finally, add the parsley and kidney beans and, if you like, add soup noodles, boiled rice or boiled potato cubes (but then you can no longer freeze the soup). Bring to the boil again while stirring and the vitamin bomb is ready.
An estimated 5 liters of soup come out of this recipe. Fresh bread and butter tastes good with it.
Of course, there are no limits to your imagination and you can prepare the soup with more or fewer kinds of vegetables and other herbs.
Due to the relatively short cooking time (the hard vegetables were chopped into small pieces), the vitamins (not completely, but partly) are retained. The chilli and the cheerful colors make this an ideal soup to drive the gray winter frustration out of your limbs. After that you feel really warm!
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