Trout and vegetable soup

Ingredients for 4 servings:

• 350 g carrot(s)
• 250 g leek
• 300 g zucchini
• 200 g smoked trout fillet(s)
• 1 liter vegetable broth
• 4 juniper berries
• 1 clove(s)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Grate the peeled carrots into strips using a mandoline or vegetable slicer. Add the carrot strips to 1 liter of water, juniper berries, and cloves, and bring to a boil with the lid on. Stir in the vegetable stock cube or powder. Meanwhile, clean the leek and slice it into rings. Wash the zucchini and cut it into slices or sticks. As soon as the soup begins to boil, add the leek rings and zucchini slices and cook for another 5 minutes. Turn off the heat. Cut the trout fillet into pieces and let it simmer in the vegetable broth for 3 minutes. Season the fish and vegetable soup with salt and pepper. We like to eat this delicious and simple soup as a main course. In this case, increase the amount of fish.