John Myers
Vegetable Soup Across Garden
The perfect vegetable soup across garden recipe with a picture and simple step-by-step instructions.
- 300 g Potatoes (here: 4 pieces)
- 300 g Kohlrabi (1 medium)
- 300 g Zucchini (1 medium)
- 300 g Carrots (here: 4 pieces)
- 1 piece Celery (approx. 100 g)
- 1 Red bell pepper (approx. 100 g)
- 1 Onion (approx. 100 g)
- 1 piece Leeks (approx. 50 g)
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 0,5 Red chilli pepper
- 2 liter Vegetable broth (8 teaspoons instant)
- 1 tsp Salt
- 1 Cup Plucked parsley
- 1 tbsp Maggi wort
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- Peel, halve and dice the potatoes. Peel the kohlrabi, cut into slices and cut the slices into small diamonds. Peel the zucchini, quarter lengthways and cut into slices. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean, peel and cut the celery into small diamonds. Clean and wash the peppers and cut into small diamonds. Peel the onion, cut into eighths and cut into wedges. Clean and wash the leek and cut into rings. Peel the garlic cloves and ginger. Clean, core and wash the chilli pepper and cut into small cubes. Wash the parsley, shake dry and pluck. Pour the vegetable stock (2 liters / 8 teaspoons instant) into a large saucepan, add the vegetables except for the parsley, garlic clove and ginger, press in the garlic and ginger with the garlic press, season with salt (1 teaspoon) and everything with the lid closed for about 25 minutes simmer / let simmer. Fold in the parsley, season with Maggi seasoning (1 tbsp), coarse sea salt (2 big pinches) and colored pepper (2 big pinches) and serve the soup hot.
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