Vegetable soup

Vegetable soup can also be very good cook in larger quantities. You can freeze it in portions, and thus has always quick vegetable soup ready. Soup meat, rinse under running water. The meat in a large soup pot and cover with cold water, lay. Celery, peel and halve the soup meat. A lid on the soup pot and boil the soup once.


The foam that forms, skim off foam with a spoon. Temperature switch back to medium and season the soup with instant broth. Let the soup simmer for about 45 minutes. Peel carrots and cut with a sharp knife into slices not too thick. Peel turnips and cut into small cubes. Clean beans and depending on the length can be cut in half or whole.

Clean cauliflower and cut into florets. Leeks and cut into rings. After removing the 45 minutes of cooking the celery in the soup again. Small-cut carrots, turnips, beans and cauliflower add to the vegetable soup and simmer another 10 minutes. Then add leek rings, fresh or frozen peas and. Vegetable soup simmer for about 10-15 minutes until the vegetables are tooth. Lovage to remove not in the vegetable soup noodles cook, because the broth is cloudy otherwise.

Best boil the noodles separately in a small saucepan. Soup meat with a slotted spoon lift out of the vegetable soup, drain and cut into bite-sized cubes, as shown on the image above. Soup meat put back into the broth and heat it slightly. The ready-cooked soup Drain the pasta in a colander and let drain. Vermicelli soup plates to distribute the hot vegetable stock and pour over it. Who likes scatters shortly before serving freshly chopped parsley over the vegetables soup.


  • 500 g Meat Soup
  • 2 L Water
  • 50 g Celery
  • 4 tsp Broth, instant
  • 150 g Carrots
  • 150 g Kohlrabi
  • 150 g Beans
  • 200 g Cauliflower
  • 150 g Leek
  • 150 g Peas
  • 2 tablespoons Lovage
  • 50 g Soup noodles

6 servings – 281 calories per serving, 20 mins Prep – 60 mins Total.