Healthy vegetable soup

Name: Healthy vegetable soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 White cabbage (about 500 g); 1 red pepper; 1 small stick of leek (leek); 1/2 (approx. 250 g) Perennial celery; 500 g Carrots; 2 TABLESPOONS Sunflower oil; 1 l Vegetable broth; 1 Bay leaf; 4 Juniper berries; 200 g cherry tomatoes; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/4 White cabbage (about 500 g)
1 red pepper
1 small stick of leek (leek)
1/2 (approx. 250 g) Perennial celery
500 g Carrots
2 TABLESPOONS Sunflower oil
1 l Vegetable broth
1 Bay leaf
4 Juniper berries
200 g cherry tomatoes
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean the cabbage and cut the leaves from the stalk. Peppers clean, wash and cut into strips. Clean leek, cut into rings, wash. Clean, wash and slice the celery. Peel, wash and slice carrots
2
Heat the oil in a pot. Sauté peppers, celery and carrots for about 4 minutes. Deglaze with broth and 1/2 litre water, add cabbage and leek, bring to the boil and simmer for about 20 minutes. Season with laurel and juniper
3
Wash and halve the tomatoes. Wash parsley, shake dry, pluck leaves from the stalks and chop. Add the tomatoes to the soup for about 4 minutes. Season soup with salt and pepper. Remove laurel and juniper. Arrange the soup and sprinkle with parsley