John Myers
Ingredients for 4 servings:
- 1 small onion(s)
- 1 small zucchini
- 3 small carrots
- 3 m.-sized potatoes
- 1 tbsp rapeseed oil
- 1 liter of water
- 4 tsp vegetable broth, granulated
- salt and pepper
- nutmeg
- e.g. parsley
- e.g. chives
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Quick diet soup, for example for gastrointestinal problems, also enjoyed by children.
Peel the onion, carrots, and potatoes. Cut them into small cubes along with the zucchini (the smaller the cubes, the faster the vegetables will tenderize). Heat the rapeseed oil in a pan and sauté all the vegetables for about 4-5 minutes. Season the vegetables with salt and pepper, and add a little nutmeg. Pour in enough water to just cover the vegetables (mine uses about 1 liter). When the water boils, add four tablespoons of granulated vegetable stock. Simmer on low heat until everything is soft enough. Finally, add the parsley and chives and puree. Season to taste, if desired, and serve.
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