Summer vegetable soup

Ingredients for 2 servings:

• 1 onion(s)
• 2 large carrots
• 1 small zucchini
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• 1 small kohlrabi
• 4 m.-sized potatoes
• 4 stalk(s) asparagus, green
• 2 tbsp oil
• 2 tbsp vegetable stock powder, organic, without yeast
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A light vegetable soup that can be enjoyed on warm summer days and is not too heavy.

Dice the onion. Clean and dice the remaining vegetables, then set aside for a moment. Set the bell peppers aside, as they will be added to the soup later. Sauté the onion in oil. Add the remaining vegetables (except the bell peppers) and sauté briefly. Now add water and season with vegetable stock. Simmer the soup for 15-20 minutes. After about 10 minutes of cooking, add the bell peppers. After cooking, season the soup with salt and pepper. Tip: If desired, you can also refine the soup with fresh garden herbs after cooking.