Clear vegetable soup

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3.2 6
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 collar Soup Greens
  • 1 medium onion
  • 1 TABLESPOON Öl, 1 Lorbeerblatt
  • 2 Cloves
  • 3 Juniper berries
  • 7-10 Tbsp some peppercorns
  • 7-10 Tbsp salt, white pepper
  • 2 medium-sized carrots
  • 1 small stick of leek
  • 7-10 Tbsp some splashes
  • 7-10 Tbsp Worcester sauce
  • 2-3 stem(s) Parsley

Directions

  1. 1

    Clean or peel, wash and chop the soup greens. Wash onion, halve with skin

  2. 2

    Heat the oil in a large pot. Brown the onion and soup vegetables in it. Deglaze with 3/4 l water. Add spices and salt. Bring to the boil and simmer covered for about 35 minutes

  3. 3

    In the meantime peel, wash and thinly slice the carrots. Clean, wash and cut the leek into rings

  4. 4

    Pour the broth through a sieve and bring to the boil. Cover the carrots and leek and cook for 5-7 minutes. Season to taste with salt, pepper and Worcester sauce. Wash the parsley and remove the leaves. Sprinkle the vegetable soup with parsley

  5. 5

    Great base for sauces: Let the vegetable soup boil down to half its original volume and freeze it in portions (e.g. in freezer bags). Heat up and extend if necessary

Nutrition Facts

KCAL
140 kcal
CARBS
5 g
FATS
9 g
PROTEINS
9 g

Categories & Tags

AppetizerMain dishSoups