vegetable soup

Ingredients for 3 servings:

• 1 bunch of soup vegetables
• 1 celeriac
• 3 carrots
• 2 roots of parsley
• 1 bunch of parsley
• 1 pot of chives
• 3 cloves
• 2 bay leaves
• 3 onions
• 2 large potatoes
• 1 piece(s) smoked bacon
• salt and pepper
• 1 pinch of nutmeg
• 1 dashes Maggi
• possibly beef (breast or meat bone)
• 2 handfuls of noodles (soup noodles)
• lots of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and roughly chop all ingredients—except the chives and spices. Place the vegetables and spices in a large pot and add plenty of cold water. Heat until just before boiling. Simmer for about 2-3 hours. Remove the vegetables and strain the stock into a separate pot. Continue simmering until the liquid reduces. Remove any impurities with a slotted spoon. Once the soup has reduced sufficiently (taste test), add the soup noodles and simmer until tender. Season to taste. Ladle the soup into bowls and sprinkle the chopped chives over the soup. Tip: You can also add lean beef breast or lean beef bones. In this case, skim off the fat with a spoon. It tastes even better, but it’s no longer vegetarian.