Colorful summer soup

Ingredients for 4 servings:

• 100 g kohlrabi, cleaned and diced
• 100 g leek, cleaned and diced
• 100 g carrot(s), cleaned and diced
• 100 g cauliflower, cleaned and diced
• 100 g beans, green, cleaned and diced
• 100 g sugar snap peas, cut into strips
• 100 g peas, cleaned and shelled
• 100 g celeriac, cut into strips
• 500 g potatoes, diced
• ¾ liter broth
• 300 g beef, cooked and diced, or 2 sliced ​​Mettwurst
• Soup seasoning
• nutmeg
• salt and pepper
• possibly Worcestershire sauce or Maggi to round off
• 1 bunch parsley, chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

easy, easy to prepare, quick to cook

In the boiling broth, add the soup seasoning, diced potatoes, and the various vegetables and cook for about 20 minutes until soft. Add the vegetables that take longest to cook to the water first. (Note: Discounters also sell this vegetable as a frozen summer vegetable mix.) If using mettwurst, cut it into slices and add it to the pot; or fry it separately and add it at the end. If using beef, add the diced potatoes to the soup at the end to heat through. Season to taste with pepper, salt if desired, and nutmeg. I always add a little Maggi. Sprinkle with parsley and serve.