vegetable soup

Ingredients for 8 servings:

• 2 heads of cauliflower
• 2 kohlrabi
• ½ celeriac
• 2 zucchinis
• 8 tomatoes or 2 cans of peeled tomatoes
• 400 g mushrooms
• 2 onions
• 1 stalk(s) leek
• 4 tbsp olive oil
• 2 liters of vegetable broth
• 1 pack of mixed herbs, fresh or frozen
• e.g. salt and pepper
• e.g. paprika powder
• some Parmesan, grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

for the ignition phase for removal

Wash and trim the cauliflower, and divide it into small florets. Wash, peel, and dice the other vegetables. Halve the mushrooms, peel, and roughly dice the onions. Heat the olive oil in a large pot and sauté the onions. Add the other vegetables and pour in the vegetable stock. Cover and simmer the soup for 30 minutes. Meanwhile, blanch the tomatoes in hot water, peel, and chop them (this is not necessary for canned tomatoes). After about 20 minutes, add them to the soup along with the herbs. Season with salt, pepper, and paprika. To enhance the flavor, sprinkle some grated Parmesan cheese on top of the soup before serving.