Vegetable Soup

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


  • 1250 ml Boiled beef broth / see my recipe *)
  • 250 g Carrot blossoms
  • 140 g 1 Red pepper, cleaned
  • 135 g 1 onion, peeled
  • 100 g 1 piece of celery peeled
  • 100 g 2 celery stalks cleaned
  • 2 Stalk Maggi herb (lovage)
  • 1 tsp Sambal Oelek
  • Parsley for garnish


  • Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with the knife. Clean and wash the peppers and cut into small diamonds. Peel and halve the vegetable onion, cut into wedges and assemble into pieces. Peel / clean the celery, first cut into slices and then into small diamonds. Clean the celery, remove the threads and cut into pieces. Wash the Maggi herb and drain well. Put the vegetables (carrot blossoms, bell pepper pieces, vegetable onion pieces, Sellereirauten, celery pieces and Maggi cabbage) into the broth of the boiled beef, bring to the boil and simmer / simmer at medium temperature with the lid on for about 30 minutes. Finally remove the Maggi herb and season well with Sambal Oelek (1 teaspoon). Serve the soup hot, garnished with parsley. With the soup you can shed "pounds"! *) Boiled beef with horseradish sauce, savoy cabbage and mashed potatoes
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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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