Vegetable soup à la Huffi

Ingredients for 6 servings:

• 2 carrots
• 1 kohlrabi
• 150 g celery
• 300 g Brussels sprouts, frozen
• 300 g beans, green, frozen
• 300 g cauliflower, frozen
• 1 stalk(s) leek
• 1 onion(s)
• 1 ½ liters vegetable broth
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

quick and without meat

First, wash and peel the carrots and celery, and dice them. Peel and dice the onion. Wash the leek and slice it into rings. Sauté the onion in a tall pot until slightly translucent. Then add the carrots and celery briefly, then add 1.5 liters of vegetable stock. Bring to a boil and simmer for 10 minutes. Then add the frozen beans and kohlrabi. Bring to a boil and simmer for a further 10 minutes. Now add the frozen cauliflower, Brussels sprouts, and leek, and bring back to a boil. Simmer for another 10 minutes. If there isn’t enough stock, add a little more. Season to taste with salt and pepper.