in Soup Recipes

Quick vegetable soup

updated

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Ingredients for 3 servings:

  • 4 potatoes
  • 2 carrots
  • 1 mixed vegetables (buttered vegetables, frozen)
  • 2 chicken breasts (also frozen)
  • Parsley, fresh, chopped
  • 2 tbsp vegetable broth
  • possibly Bockwurst if required
  • 1 ½ liters of water
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

totally easy, quick and super tasty

Peel and dice the potatoes and carrots. Cook with the chopped chicken breast in about 1.5 liters of water and about 2-3 tablespoons of vegetable stock for about 10 minutes. Then add the buttered vegetables and cook for about 7 minutes. Finally, add the parsley. Season to taste and adjust the seasoning if desired. Serve hot. The buttered vegetables give the soup a truly delicious flavor. Tip: You can also add frankfurters at the very end.

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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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