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🍽️ Fresh Summer Vegetable Soup

154 kcal · 30 min · 4 servings

Ingredients

• 150 g young carrots
• 1 small kohlrabi
• 200 g pointed cabbage (or early savoy cabbage)
• 150 g broccoli or cauliflower
• 100 g green beans
• 100 g snow peas
• 1 l vegetable broth (or meat broth)
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 1 tbsp butter (about 20 g)
• 2 tbsp breadcrumbs
• salt
• pepper (from the mill)
• grated nutmeg

Instructions

1. 1. Peel the carrots and the kohlrabi.
2. 2. Wash the vegetables thoroughly.
3. 3. Cut the carrots and kohlrabi into small cubes.
4. 4. Wash the tender leaves from the carrots and kohlrabi.
5. 5. Pat the leaves dry with a kitchen towel.
6. 6. Finely chop the leaves.
7. 7. Place the chopped leaves on a plate.
8. 8. Set aside the leaves to garnish the finished soup.
9. 9. Wash the cabbage leaves.
10. 10. Cut the cabbage leaves into thin strips.
11. 11. Remove the thick leaf ribs from the strips.
12. 12. Wash the broccoli.
13. 13. Divide the broccoli into small florets.
14. 14. Separate the stalks from the florets.
15. 15. Peel the broccoli stalks.
16. 16. Wash the beans.
17. 17. Wash the snow peas.
18. 18. Prepare the beans and snow peas for the soup.
19. 19. Pour the broth into a pot.
20. 20. Bring the broth to a boil.
21. 21. Add the prepared vegetables to the boiling broth.
22. 22. Bring the soup back to a boil.
23. 23. Cook the vegetables for about 10 minutes.
24. 24. Cook the vegetables until they are tender but still firm to the bite.
25. 25. Peel the onion.
26. 26. Peel the garlic.
27. 27. Dice the onion very finely.
28. 28. Dice the garlic very finely.
29. 29. Heat oil and butter in a small pan.
30. 30. Sauté the onion and garlic in the pan.
31. 31. Sauté the vegetables until they are translucent.
32. 32. Add the breadcrumbs to the pan.
33. 33. Toast the breadcrumbs while stirring constantly.
34. 34. Toast the breadcrumbs until they are golden brown.
35. 35. Add the toasted breadcrumbs to the soup.
36. 36. Season the soup with salt.
37. 37. Season the soup with coarse pepper.
38. 38. Season the soup with nutmeg.
39. 39. Stir the finely chopped vegetable leaves into the soup.

Nutrition per serving

• kcal: 154
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 17 g