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🍲 Light Spring Vegetable Soup with Kasseler

220 kcal · 30 min · 4 servings

Ingredients

• carrots 4 pcs.
• kohlrabi 2 pcs.
• onions, red 1 pcs.
• garlic cloves 1 pcs.
• olive oil 2 tbsp
• vegetable broth 2 L
• thyme, fresh 10 g
• zucchini 2 pcs.
• kasseler, in one piece 600 g
• vine tomatoes 4 pcs.
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Peel the carrots and cut off the ends.
2. 2. Slice the carrots into thin rounds.
3. 3. Wash the kohlrabi thoroughly and peel it.
4. 4. Remove any woody parts from the kohlrabi if necessary.
5. 5. Slice the kohlrabi into thin rounds.
6. 6. Cut the kohlrabi slices into thin strips.
7. 7. Peel the onion and dice it finely.
8. 8. Peel the garlic and chop it finely.
9. 9. Heat 2 tablespoons of olive oil in a pot over medium-high heat.
10. 10. Add the carrots, kohlrabi, onion, and garlic to the pot.
11. 11. Sauté the vegetables for about 4 minutes.
12. 12. Deglaze the vegetables with 2 liters of vegetable broth.
13. 13. Let the soup simmer covered for about 20 minutes over medium heat.
14. 14. Wash the thyme and shake it dry.
15. 15. Add the thyme to the soup.
16. 16. Wash the zucchini and remove the ends.
17. 17. Halve the zucchini lengthwise.
18. 18. Slice the zucchini halves into thin half-moons.
19. 19. Add the zucchini to the soup.
20. 20. Let the zucchini cook in the remaining time.
21. 21. Rinse the Kasseler (cured pork) and pat it dry.
22. 22. Dice the Kasseler into small pieces.
23. 23. Wash the tomatoes and cut them into quarters.
24. 24. Remove the core from the tomatoes.
25. 25. Cut the tomatoes into small pieces.
26. 26. Add the Kasseler and tomatoes to the soup.
27. 27. Heat the soup for about 3 minutes.
28. 28. Season the soup with salt and pepper to taste.
29. 29. Remove the thyme from the soup.
30. 30. Serve the soup in deep plates or bowls.
31. 31. Serve the soup and enjoy your meal.

Nutrition per serving

• kcal: 220
• Protein: 20 g · Fett/Fat: 9 g · Carbs: 18 g