Vegetable soup for 2 people

Ingredients for 2 servings:

• ¾ liter vegetable broth (my potato cooking water from the previous day)
• 2 shallots (alternatively regular onions)
• 2 tomatoes
• ½ cucumber(s)
• 3 mushrooms, brown
• 2 spring onions
• ½ celeriac
• Salt
• black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quickly made from leftovers

Peel the shallots, finely dice them, and place them in a bowl. Remove the blossom end of the tomatoes, dice them, and add them to the bowl. Halve the cucumber, then quarter it, dice it, and add it to the bowl. Dice the mushrooms and add them to the bowl. Halve the spring onions lengthwise, cut into rolls, and add them to the bowl. Peel half a celery root, dice it, and add it to the bowl. Bring the vegetable stock to a boil, add all the vegetables, reduce the heat, and simmer for about 20 minutes, stirring occasionally. Then turn off the heat, season to taste, and enjoy. This soup can be wonderfully varied with any other vegetable leftovers to create a new flavor every time. It goes well with baguette or freshly baked bread. (I ate this soup with a grain roll and herb butter.)