Vegetable soup vitamin bomb

Ingredients for 12 servings:

• 2 large carrots
• 3 parsnips
• 2 onions
• 100 g celeriac
• 3 chili peppers
• 1 stalk(s) leek
• 1 m.-large zucchini
• 3 tbsp tomato paste
• 50 ml olive oil
• 3 bell peppers, red, yellow, green
• 3 salsify
• 1 bulb(s) of fennel
• 2 stalk(s) Celery
• 1 can of tomatoes
• 2 liters of vegetable broth
• 100 g peas, fresh or frozen
• 100 g beans, green, fresh or frozen, cut into bite-sized pieces
• 100 g broccoli, fresh or frozen, cut into bite-sized pieces
• 100 g leaf spinach (frozen)
• 1 can kidney beans
• 3 tbsp parsley, chopped, fresh or frozen
• n. B. herb salt and pepper
• e.g. soup noodles or rice or potato cubes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

brightly colored vegetarian vegetable soup with more than 15 vegetables

Finely chop the carrots, parsnips, onions, celeriac, and chilies, as well as half a leek and half a zucchini. I use a food processor for this; it’s faster. Roast everything together with the tomato paste in olive oil in a sufficiently large pot (10 l). Cut the bell peppers, salsify, fennel, celery stalks, and the other half of the zucchini and leek into small cubes or rings and add them to the pot. Add the canned tomatoes and deglaze with the broth. The vegetables should just be covered; add more water if necessary. Bring everything to a boil briefly, then add the peas, green beans, spinach, and broccoli. Add a little more water or broth if necessary. Season to taste with herb salt and pepper. The soup should now have a sweet and sour, spicy, and spicy flavor. Finally, add the parsley and kidney beans, and if you like, soup noodles, cooked rice, or boiled potato cubes (although then you can’t freeze the soup). Bring back to a boil while stirring, and your vitamin bomb is ready. This recipe yields approximately 5 liters of soup. It goes well with freshly buttered bread. Of course, your imagination is the limit; you can prepare the soup with more or fewer vegetables and other herbs. The relatively short cooking time (the hard vegetables were chopped up), preserves some of the vitamins (although not completely). The chili and the cheerful colors make this an ideal soup to chase away the gray winter frustration. You’ll feel really warm afterwards!