vegetable soup

Ingredients for 4 servings:

• 1 ½ liters vegetable broth, home-cooked or granulated
• 1 m.-large kohlrabi
• 2 m.-large carrot(s)
• 3 m.-sized potatoes
• 1 stalk(s) leek
• 2 small zucchini
• 2 spring onions
• 2 bay leaves, fresh
• 3 sprigs savory, fresh
• ½ bunch parsley, curly or flat
• ½ bunch chives
• 2 sprigs lemon thyme, fresh
• 1 tsp, heaped salt
• 1 tsp, heaped white pepper, freshly ground
• 3 tbsp olive oil, high quality

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

low-fat vegetable soup as a main course or starter

Peel the kohlrabi, carrots, and potatoes and cut them into roughly equal, bite-sized cubes. Bring the broth to a boil and add the vegetables, bay leaves, and savory, including the stalks. Simmer over medium heat with the lid closed for 8 minutes. Meanwhile, wash the zucchini and leek thoroughly and cut each into 0.5-centimeter rings. After 8 minutes, add the leek and zucchini and simmer for another 5 to 8 minutes. Meanwhile, wash the herbs, pat dry, and pick the lemon thyme. Finely chop the parsley and chives. Wash the spring onions and cut them into fine rings. Add the herbs and spring onions to the soup and simmer over low heat for a few minutes (do not boil) to allow the flavors to develop. The vegetables should be cooked through but still slightly firm to the bite. Remove the bay leaves and savory and season with salt and white pepper, if desired. Finish with 2-3 tablespoons of high-quality olive oil and serve in warmed bowls. The soup can be enhanced with various ingredients, such as soup noodles, noodles, small semolina, meat, or fish dumplings. The vegetables used can be varied according to the season. However, it doesn’t taste quite as fresh and light with brassicas (cauliflower, Brussels sprouts, etc.).