in Soup Recipes

April weather – soup

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Ingredients for 4 servings:

  • 300 g potatoes, diced
  • 300 g Brussels sprouts
  • 300 g white cabbage, sliced
  • 300 g red cabbage, sliced
  • 300 g carrot(s), sliced
  • pepper
  • Salt
  • nutmeg
  • Soy sauce
  • 2 liters vegetable broth (instant)
  • kefir

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the vegetables in the broth for about half an hour. Puree and season. Add a spoonful of kefir to each plate.

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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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