This vegetable soup is a light meal and an ideal way to combine different vegetables in one pan.
Grandma’s vegetable soup
Grandma’s vegetable soup
Method
01
Chop the vegetables
Peel the potatoes, celeriac, kohlrabi and carrots. Cut all the vegetables into small, roughly equal pieces.
Finely chop the onion, garlic and ginger.
02
Sweat the base
Heat the olive oil in a large soup pan. Briefly sweat the onion, garlic and ginger.
03
Simmer the soup
Add the remaining vegetables, the stock and the bay leaves.
Bring to the boil and simmer gently for about 20 to 25 minutes, until all the vegetables are tender.
04
Finish
Remove the bay leaves and season the soup with salt and pepper.
Sprinkle with finely chopped parsley.
Tips & notes
This soup freezes well in portions. Keep the soup in the fridge for a maximum of 3 days.
Contains:
Celery
| Calories | 247 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 38 g |
| Fat | 8 g |
| Fibre | 8 g |
Estimated values, calculated from standard nutritional values per ingredient.
