Summer-fresh vegetable soup

Ingredients for 3 servings:

• 1 ½ liters of water
• 2 tsp, heaped salt
• 3 tsp, heaped vegetable broth
• 1 tsp, heaped chives, frozen
• 1 tsp, heaped herbs (8-herb blend), frozen
• ½ tsp wild garlic, dried
• ¼ tsp pepper
• 1 pinch of garlic powder
• 1 leek(s)
• 2 small carrots
• ½ zucchini
• 1 large waxy potato(s)
• 6 mushrooms, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan & low-calorie

Slice the leeks into rings, dice the zucchini, carrots, potatoes, and mushrooms into 1-2 cm pieces. Bring the water to a boil and add the seasonings. Add the leeks first, then the potatoes and carrots, then the zucchini, and finally the mushrooms, about 2 minutes apart. Simmer briefly and then serve hot.