Vegetable soup for the sick

Ingredients for 3 servings:

• 1 ½ liters of water
• 2 fennel bulbs
• 2 small chili peppers, fresh or dried
• 1 piece(s) ginger root, fresh
• 1 bunch of carrots
• 1 parsley root(s)
• 2 large onions
• 1 bunch of soup vegetables
• 2 garlic cloves, whole
• 2 spring onions
• 1 vegetable stock cube
• 1 bay leaf
• 5 juniper berries
• 1 tsp, leveled curry powder
• 1 tsp, sautéed marjoram
• 1 tsp sautéed thyme
• 1 bunch of parsley
• salt and pepper
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

“Cold soup” without chicken, for sore throats etc.

Roughly chop all the vegetables, except for the spring onions and 2 carrots (for later garnish). The chilies and garlic can be left whole. Brown the onions in hot oil, add the remaining vegetables and curry powder, and sauté briefly. Deglaze with water. Add the bay leaf and juniper berries, thyme and marjoram, salt, and pepper (not too much), and simmer over medium heat for about 2 hours. When the vegetables are tender, pour everything through a sieve and collect the liquid in the pot. Discard any overcooked vegetables. Season the vegetable stock again with salt, pepper, and instant vegetable stock, if desired. Chop the remaining carrots into small pieces and add to the liquid, cooking until al dente. Thinly slice or grate the spring onions and add to the soup. Wash and finely chop the parsley. Add to the soup and serve hot. This soup is warming, and the vegetables it contains may be soothing for colds. I created this recipe so that vegetarians can also enjoy a comforting soup when sick. My meat-eating husband also enjoys it.