Low-fat vegetable soup

Ingredients for 6 servings:

• 2 bunch soup vegetables
• 2 kohlrabi
• 25 g margarine
• 3 liters of water, hot
• 4 tbsp vegetable broth, instant
• salt and pepper
• e.g. chopped parsley
• possibly pasta (star pasta, alphabet pasta or fork spaghetti)
• possibly turkey or beef, diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Trim or peel the soup greens and kohlrabi and cut into bite-sized pieces. Finely chop the parsley. Heat the margarine in a large pot (at least 4 liters in capacity, or use two large pots) and sauté the vegetables without the parsley. Be careful not to let them brown! Add the water and vegetable stock powder, bring to a boil briefly, and simmer on low heat for about 20-25 minutes (gas stove 1, electric stove at about 1.5 or 2, with newer electric stoves about level 4-5). Stir occasionally. Season the soup with salt and pepper. Serve on a plate and sprinkle with the chopped parsley. Alternatively, you can also enhance the soup with spaghetti, star-shaped pasta, or alphabet pasta. Diced turkey or beef pre-cooked in broth also tastes delicious. Note: This recipe comes from my son’s first-grade class, who attends a school for the visually impaired and blind. The children cooked this soup together with a teacher and then recorded all the ingredients. The age group is 6 and 7 years old, and despite their visual impairment (partially blind and completely blind), everyone had a blast cleaning and chopping the vegetables. This recipe is ideal for trying out with children!