Fresh vegetable soup

Name: Fresh vegetable soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Potatoes; 250 g Carrots; 1 small onion; 1 TABLESPOON butter/margarine; 3-4 Tsp Vegetable broth; 2 small spring onions or 100 g leek; 100 g Tomatoes; 200 g Spinach; 7-10 Tbsp salt, white pepper; 1/2 bunch Chives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Potatoes
250 g Carrots
1 small onion
1 TABLESPOON butter/margarine
3-4 Tsp Vegetable broth
2 small spring onions or 100 g leek
100 g Tomatoes
200 g Spinach
7-10 Tbsp salt, white pepper
1/2 bunch Chives

Directions

1
Peel and wash the potatoes and carrots. Cut carrots lengthwise in half and into pieces, potatoes into slices. Peel and finely dice onion
2
Heat the fat and fry everything in it. Add 3/4 l water, bring to the boil. Stir in stock. Simmer over medium heat for 5-8 minutes
3
Clean and wash spring onions and cut them into pieces (leek in rings). Clean, wash and chop the tomatoes. Sort, wash and drain the spinach. Add everything to the soup and simmer for another 5 minutes
4
Season soup with salt and pepper. Wash the chives, chop finely and sprinkle over the soup
5
Possibly serve Bulgur (coarse wheat semolina) with it. Let approx. 100 g swell in boiling salted water for about 5 minutes. Season with parmesan and parsley