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🍽️ Hearty vegetable soup with fresh watercress

186 kcal · 30 min · 4 servings

Ingredients

• 400 g mealy-cooking potatoes (4 mealy-cooking potatoes)
• 1 stalk leek
• 2 stalks celery
• 1 zucchini
• 150 g green beans
• 80 g large onions (1 large onion)
• 1 clove garlic
• 1 tbsp rapeseed oil
• 100 ml apple juice
• salt
• pepper
• 750 ml vegetable broth
• 100 g peas (freshly shelled or frozen)
• 20 g watercress

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into approx. 1 cm cubes.
3. 3. Clean the leek and wash it.
4. 4. Halve the leek lengthwise and slice it thinly.
5. 5. Clean the celery stalks.
6. 6. If necessary, remove the stringy fibers from the celery stalks.
7. 7. Slice the celery stalks.
8. 8. Clean the zucchini and wash it.
9. 9. Cut the zucchini into small cubes.
10. 10. Clean the beans and wash them.
11. 11. Cut the beans crosswise into thin strips.
12. 12. Peel the onion and the garlic.
13. 13. Finely chop the onion and the garlic.
14. 14. Heat the oil in a large pot.
15. 15. Sauté the onion and garlic over medium heat for 2 to 3 minutes.
16. 16. Add the celery stalks and sauté for another 2 to 3 minutes.
17. 17. Deglaze the mixture with apple juice and broth.
18. 18. Add the potato cubes to the soup.
19. 19. Let the soup simmer over medium heat for 10 minutes.
20. 20. Add the beans and leek to the soup.
21. 21. Let the soup simmer for another 10 minutes.
22. 22. Add the peas and zucchini cubes.
23. 23. Cook the soup for approx. 5 more minutes.
24. 24. Clean the watercress and wash it.
25. 25. Shake the watercress dry.
26. 26. Season the soup with salt and pepper to taste.
27. 27. Serve the soup in bowls or on deep plates.
28. 28. Garnish the soup with fresh watercress and serve.

Nutrition per serving

• kcal: 186
• Protein: 8 g · Fett/Fat: 3 g · Carbs: 29 g