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🍽️ Crunchy Bread and Vegetable Soup

200 kcal · 30 min · 4 servings

Ingredients

• 150 g whole grain bread
• 1 onion
• 1 bunch vegetable garnish
• 2 tbsp olive oil
• 1 l vegetable broth
• 100 g white cabbage
• 0.5 bunch chives
• salt
• cayenne pepper
• 0.25 tsp ground coriander
• 4 tbsp sour cream (approx. 80 g)

Instructions

1. 1. Cut the bread into small cubes. Peel the onion and chop it finely. Clean the soup vegetables, wash them, pat them dry, and chop them into small pieces as well.
2. 2. Heat the oil in a pot. Fry the onion over medium heat until it becomes translucent. Add the bread and soup vegetables and fry everything while stirring for about 1 minute. Pour in the broth, bring the soup to a boil, and let it simmer covered over low heat for approx. 5 minutes.
3. 3. Wash the savoy cabbage and cut it into very fine strips. Wash the chives and cut them into small rings. Add the savoy cabbage to the soup, bring it to a boil briefly, and let it steep covered for about 1 minute. Season the soup with salt, cayenne pepper, and coriander.
4. 4. Serve the bread soup on deep plates. Top each portion with 1 tablespoon of sour cream and sprinkle with chives.

Nutrition per serving

• kcal: 200
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 22 g