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🍽️ Colorful Vegetable Soup with Cabbage

96 kcal · 30 min · 4 servings

Ingredients

• 200 g white cabbage
• 1 zucchini
• 100 g green beans
• 2 tomatoes
• 200 g pumpkin flesh
• 2 carrots
• 2 stalks celery
• 1 l vegetable broth
• 100 g cauliflower florets
• 200 g white beans (can)
• salt
• pepper (from the mill)

Instructions

1. 1. Remove the tough core from the white cabbage.
2. 2. Wash the white cabbage and cut it into small pieces.
3. 3. Wash the zucchini and slice it into rounds.
4. 4. Trim the ends off the green beans.
5. 5. Wash the green beans and cut them in half.
6. 6. Dip the tomatoes briefly into boiling water.
7. 7. Remove the tomatoes immediately and rinse them under cold water.
8. 8. Peel the skin off the tomatoes.
9. 9. Cut the flesh of the tomatoes into small cubes.
10. 10. Cut the pumpkin into cubes.
11. 11. Peel the carrots.
12. 12. Halve the carrots lengthwise.
13. 13. Slice the carrots.
14. 14. Trim the stalk from the celery.
15. 15. Wash the celery.
16. 16. Cut the celery into small pieces.
17. 17. Bring the broth to a boil.
18. 18. Add the cauliflower to the broth.
19. 19. Add the white cabbage to the broth.
20. 20. Add the green beans to the broth.
21. 21. Add the white beans to the broth.
22. 22. Add the pumpkin to the broth.
23. 23. Add the carrots to the broth.
24. 24. Add the celery to the broth.
25. 25. Simmer the mixture for about 5 minutes over medium heat.
26. 26. Add the zucchini to the soup.
27. 27. Add the tomatoes to the soup.
28. 28. Cook everything for another 3 to 4 minutes.
29. 29. Season the soup with salt to taste.
30. 30. Season the soup with pepper to taste.

Nutrition per serving

• kcal: 96
• Protein: 6 g · Fett/Fat: 1 g · Carbs: 15 g