Fine vegetable soup

Ingredients for 6 servings:

• 1 tbsp olive oil
• 1 medium-sized onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 stalk(s) leek, thinly sliced
• 1 stalk(s) Celery, thinly sliced
• 1 large carrot(s), quartered, thinly sliced
• 1 ½ liters vegetable broth
• 1 large waxy potato(s), cut into small cubes
• 1 small kohlrabi, cut into small cubes
• 150 g beans, green, fresh, chopped
• 200 g peas, frozen
• 1 can beans, white, small (425g)
• 2 small zucchini, quartered and sliced
• Salt and pepper, ground black
• Chives or parsley, fresh, for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel and finely chop the onion and garlic. Wash and thinly slice the leek and celery. Peel the carrot, potato, and kohlrabi and cut into small, equal-sized cubes. Trim the green beans and cut into two or three pieces, depending on their length. Wash, quarter, and slice the zucchini, not too thinly. Heat the olive oil in a large pot and sauté the onions and garlic until translucent. Add the leek, celery, and carrot and sauté briefly. Deglaze with the stock and simmer with the lid on for about 5 minutes. Add the potatoes, kohlrabi, and green beans and simmer for another 25 minutes, stirring occasionally. For the last 10 minutes of cooking time, add the frozen peas, white beans, and zucchini. Season with salt and black pepper. Place in plates and sprinkle with fresh, finely chopped chives or parsley.