vegetable soup

Ingredients for 2 servings:

• 200 g beans
• ½ pack of Brussels sprouts (net)
• 1 large carrot(s)
• 2 pointed peppers, red
• 1 small cauliflower
• 1 small Romanesco
• 1 onion(s)
• 4 potatoes
• 1.2 liters of broth or stock
• some pepper, black from the mill
• some lard for frying
• possibly mettwurst, bacon, leg slice or flat rib
• some flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

filling vegetable soup across the autumn-winter range

Peel and wash the potatoes, and cut into small pieces. Peel, halve, and dice the onion. Trim the ends of the beans and Brussels sprouts, and peel the carrot. Then chop all the vegetables into bite-sized pieces, rinse, and set aside. Heat the drippings in a 3-liter pot and sauté the potatoes and onions, stirring thoroughly and dusting with flour. Stir several times, then add the broth and bring to a boil. Add the chopped vegetables and season well. Cook the shin or flat rib. Alternatively, briefly fry the bacon and/or Mettwurst (sliced) in a pan and add them to the soup with the cooking fat. Towards the end of the cooking time, I remove the pot from the heat and puree the soup three times with an immersion blender. It is then lightly thickened and creamy.