Vegetable and Potato Soup

5 from 4 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 8 people


  • 125 g Beef meat
  • 200 g 1 onion, peeled
  • 30 g 1 piece of ginger peeled
  • 25 g 1 Red chilli pepper / cleaned
  • 10 g 2 cloves of garlic peeled
  • 325 g Peeled potatoes
  • 380 g Celery cleaned
  • 95 g ½ green peppers / cleaned
  • 85 g ½ yellow pepper / cleaned
  • 65 g ½ red peppers cleaned
  • 75 g Broccoli stalk (remainder)
  • 2 liter Clear broth with beef (8 tsp instant broth)
  • 1 tsp Salt
  • 1 tsp Sambal Oelek
  • 1 tbsp Maggi
  • 1 tbsp Sweet soy sauce
  • Celery green for garnish


  • Peel and halve the vegetable onion, cut into wedges and assemble into pieces. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Peel, wash and dice the potatoes. Clean / remove the celery and cut into pieces. Clean and wash the peppers (red, green and yellow) and cut into small diamonds. Clean the broccoli stalk and cut into slices. Heat sunflower oil (1 tbsp) in a large saucepan, add the beef mince and fry until crumbly. Gradually add the vegetables and sweat with them. Deglaze / pour in the clear broth with beef (2 liters) and season with salt (1 teaspoon), sambal oelek (1 teaspoon), Maggi (1 tbsp) and sweet soy sauce (1 tbsp 9. All with the lid on for about 30 minutes / Let it boil and serve the vegetable and potato soup garnished with the green of the celery.
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Written by John Myers

Professional Chef with 25 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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