Coloured vegetable soup
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 1 small head cauliflower (500-750 g)
- 200 g Tomatoes
- 2 yellow peppers
- 200 g French beans
- 500 g Pea pods
- 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
- 400 g mixed minced meat
- 1 washer Toast
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30 g clarified butter
- 1 l Vegetable broth (instant)
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Parsley
Directions
- 1
Clean and wash the vegetables and divide the cauliflower into small florets. Cut tomatoes into slices. Dice peppers and cut beans into bite-sized pieces. Peas peel. Put corn on a sieve, rinse and drain.
- 2
Knead minced meat, toast and egg well. Season to taste with salt and pepper. Form small balls and fry in hot clarified butter for 3-4 minutes until golden brown. Deglaze frying fat with stock, bring to the boil.
- 3
Cook the cauliflower, peppers and beans for about 10 minutes. Add tomatoes, peas and corn and continue cooking for about 5 minutes. Heat up the meatballs in it. Season to taste with salt and pepper and a little nutmeg.
- 4
Wash, chop and sprinkle over the parsley.
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