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🍽️ Delicious Spring Vegetable Soup with Bone Broth

192 kcal · 30 min · 4 servings

Ingredients

• 500 g veal bones
• 1.5 l water
• 1 kg mixed vegetables (Savoy cabbage, beans, peas, carrots, asparagus, cauliflower, kohlrabi...)
• 4 tbsp butter
• 50 ml whipping cream
• salt
• pepper
• herbs for garnish (to taste)

Instructions

1. 1. Rinse the bones thoroughly.
2. 2. Place the bones in a pot.
3. 3. Pour in 1.5 liters of water.
4. 4. Add 1 tablespoon of salt.
5. 5. Let the broth simmer for about 1.5 hours.
6. 6. Wash the vegetables under running water.
7. 7. Shuck the peas from their pods.
8. 8. Peel the asparagus.
9. 9. Slice the asparagus into rounds.
10. 10. Peel the carrots.
11. 11. Peel the kohlrabi.
12. 12. Dice the carrots and kohlrabi into small cubes.
13. 13. Trim the beans.
14. 14. Cut the beans into pieces about 3 centimeters long.
15. 15. Cut the savoy cabbage into thin strips.
16. 16. Divide the broccoli into small florets.
17. 17. Heat the butter in a large pot.
18. 18. Sauté the prepared vegetables in the butter.
19. 19. Strain the veal bone broth through a fine sieve.
20. 20. Pour the clear broth over the vegetables.
21. 21. Let the soup cook for about 30 minutes.
22. 22. Lift some pieces of vegetables out of the soup with a ladle.
23. 23. Puree the rest of the soup until smooth.
24. 24. Season the soup with salt and pepper.
25. 25. Stir in cream to finish the flavor.
26. 26. Return the reserved vegetables to the soup.
27. 27. Serve the soup in pre-warmed bowls.

Nutrition per serving

• kcal: 192
• Protein: 3 g · Fett/Fat: 17 g · Carbs: 7 g