Fresh vegetable soup

Name: Fresh vegetable soup
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 500 g fresh vegetables ( to the B. carrot, zucchini,; 7-10 Tbsp Leek, celery,; 7-10 Tbsp Peas, leaf spinach,; 7-10 Tbsp tomato); 1 (approx. 100 g) Potato; 1 Garlic clove; 30 g Lean cooked; 7-10 Tbsp Ham; 1 tsp (5 g) Oil; 1 TEASPOON Vegetable broth (instant); 40 g Soup noodles; 7-10 Tbsp salt, white pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

500 g fresh vegetables ( to the B. carrot, zucchini,
7-10 Tbsp Leek, celery,
7-10 Tbsp Peas, leaf spinach,
7-10 Tbsp tomato)
1 (approx. 100 g) Potato
1 Garlic clove
30 g Lean cooked
7-10 Tbsp Ham
1 tsp (5 g) Oil
1 TEASPOON Vegetable broth (instant)
40 g Soup noodles
7-10 Tbsp salt, white pepper

Directions

1
Peel or clean and wash the vegetables and potatoes. Cut everything into small pieces. Peel garlic and chop finely. Dice ham finely
2
Fry the ham and garlic in a pot in hot oil. Fry potatoes and vegetables, possibly except for tomato and spinach. Add 1/4 l water, stir in broth, bring to the boil. Simmer covered for about 15 minutes
3
Add pasta, spinach and tomato. Bring everything to the boil, cover and cook for another 5 minutes. Season to taste
4
This vegetable soup covers about one third of the daily requirement of healthy fibre. Fresh vegetable soup often also contains leftovers. You can use this for example for a crisp pan