Clear vegetable soup

Name: Clear vegetable soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

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
Clean or peel, wash and chop the soup greens. Wash onion, halve with skin
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
In the meantime peel, wash and thinly slice the carrots. Clean, wash and cut the leek into rings
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
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