John Myers
Vegetable Soup for Cold
The perfect vegetable soup for cold recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 liter Water
- 1 tsp Salt
- 3 cm Ginger
- 2 cube Vegetable broth
- 350 g Soup vegetables
- 500 g Vegetables for deposit
- 100 g Short vermicelli
- Chop the halved onion for 3 seconds / speed 5. Peel the ginger and cut into pieces. Add to mixing bowl with salt, vegetable stock and water. The roughly chopped soup vegetables (about 1/2 leek, parsley, 1/4 celery, 1 carrot) should roughly fit into the cooking basket. Hang the cooking basket in the mixing bowl and cook for 15 minutes at 100 degrees / level
- In the meantime, prepare the vegetables you want for the garnish. Peel, chop, etc. if necessary. For example, a zucchini, a parsnip, some cauliflower and green beans. Distribute the vegetables in the Varoma insert. If you like, you can also spread cooked chicken in it. After the time has elapsed, put on the Varoma and simmer for approx. 35 – 45 minutes at the Varoma level.
- When the time has elapsed, put the vegetables aside in the Varoma and remove the cooking basket. Pour an additional 500 g of water into the mixing bowl (note the maximum filling level!). Add the vermicelli and cook for 10 minutes / 100 degrees / level 1. Serve with the vegetables / meat from the Varoma as an insert.
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