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vegetable soup

updated

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Ingredients for 3 servings:

  • 250 g carrot(s)
  • 480 g potatoes
  • 1 stalk(s) leek(s)
  • 1 liter of water
  • 1 tbsp vegetable stock powder
  • 1 tbsp olive oil
  • 20 g chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, not too much work, very tasty

Wash and peel the carrots and potatoes. Then cut both into roughly 1 cm pieces. Wash the leek and also cut it into roughly 1 cm pieces. Pour oil into a saucepan and sauté it with the leek and carrots. After about 5 minutes, add the water. When it boils, stir in the vegetable stock and add the potatoes, and cook for about 20 minutes. While the soup is cooking, wash the chives and cut them into rolls. When the vegetables are soft (cooking time may vary), serve the soup with the chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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