Fresh vegetable soup

Name: Fresh vegetable soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 Garlic cloves; 1 (approx. 1 kg) savoy cabbage; 250 g Carrots; 4 medium-sized tomatoes; 250 g Celery; 500 g Potatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp mixed cumin; 7-10 Tbsp salt, white pepper; 1/2 bunch Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 medium-sized onions
2 Garlic cloves
1 (approx. 1 kg) savoy cabbage
250 g Carrots
4 medium-sized tomatoes
250 g Celery
500 g Potatoes
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp mixed cumin
7-10 Tbsp salt, white pepper
1/2 bunch Parsley

Directions

1
Peel and chop the onions and garlic. Clean or peel, wash and chop the vegetables and potatoes
2
Heat the oil in a large pot. Brown the onions and garlic in it. Add savoy cabbage, carrots and potatoes and steam briefly. Stir in tomato paste and sauté briefly. Stir in half the tomatoes, 1 1/4 l water, stock and some cumin. Bring everything to the boil, cover and simmer for about 25 minutes
3
Approx. 10 minutes before the end of the cooking time, add the celery and the remaining tomatoes and finish cooking. Season to taste with salt and pepper. Wash parsley, chop coarsely and sprinkle over it
4
Vegetable soup contains almost half of the daily requirement of folic acid (particularly important during pregnancy). Folic acid is now also available in table salt enriched with it. This helps to secure the supply