John Myers
Rustic Vegetable Soup
The perfect rustic vegetable soup recipe with a picture and simple step-by-step instructions.
- 500 g Carrots
- 1 Pcs Kohlrabi fresh
- 1 Pcs. Cauliflower fresh
- 200 g Green peas fresh or frozen
- 2 Stalk Maggi herb
- 2 Stalk Parsley smooth or curly)
- 8 Pcs. Medium sized potatoes)
- Salt
- Pepper from the grinder
- 1 tbsp Vegetable broth instant)
- 250 g Poultry sausage
- 1 tbsp Edible oil tasteless
- 1. Clean the vegetables, peel the potatoes and cut into bite-sized pieces. 2. Put the vegetables and potatoes on top of the vegetable powder with enough water and cook until they are firm to the bite. I always use my pressure cooker, it only takes about 15 minutes 3. The poultry sausage from the skin and cut into cubes. Heat the pan with the oil and fry the meat cubes until they are nice and crispy. 4. Add the meat cubes with the oil to the vegetables, chop the parsley and Maggi cabbage and put everything together, season with salt and pepper and then put on the plate.
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