Vegetable soup. I admit: That does not sound so sexy at first.
But what do you say to hearty vegetable soup , hearty and spicy and really filling? Packed with soup vegetables, onions, potatoes, garlic, peppers and zucchini? In addition still neatly taste-intensive by vegetable broth and n ‘rosemary?
People, this recipe is super easy, healthy AND also low in calories. You have to try this soup!
First things first: Most of all I love about this vegetarian vegetable soup, that it is so incredibly changeable. From the thing you can simply throw in everything you have right now in the fridge.
I like to start as base with a bunch of birch trees. For example, I already have leeks, celery, carrots and parsley and can just freestyle the rest with the ingredients that have been waiting for their use forever. Vegetables that fit perfectly are, for example:
- Potatoes and sweet potato.
- Parsnips and parsley root.
- Kohl. Cauliflower, Brussels sprouts, cabbage, take what you have.
Bonus: If you’re up for meat in your soup, you’ll end up cooking some sausages at the end. If vegetarians / vegans and meat eaters eat, you can all the sausages that you can eat just like that (eg Wiener) on the plate in the soup.
In addition a slice of crispy farmhouse bread and you float in the seventh heaven, I swear.
I hope you will love this recipe!
Savory vegetable soup is:
- Super simple.
- Hearty and spicy.
- Packed with vegetables.
- Ready to enjoy in 30 minutes.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Hearty Vegetable Soup
This hearty 30-minute recipe is healthy, low in calories and super easy!
Portions : 4
calories per serving : 100 kcal
strong vegetable broth
Celery, leek, carrot
[19459001 ] Put the broth and bring to the boil.
Meanwhile, clean leeks and cut into thin rings. Peel celery and finely dice. Peel potatoes and carrots and cut into bite-sized pieces. Peel garlic and onion and dice finely.
Add all ingredients to the broth and simmer for 10 minutes over medium heat.
In the meantime, cut the zucchini and peppers into bite-sized pieces.
Add 10 minutes to the rosemary and simmer for another 5-10 minutes.
Generously season with salt and pepper.