Slender cabbage soup

Name: Slender cabbage soup
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 6 Carrots (600 g); 2 (400 g) Courgette; 1/2 Perennial celery; 3 (approx. 750 g) yellow peppers; 1 (approx. 750 g) Head Cauliflower; 1 (approx. 1 kg) Head Savoy cabbage; 3 (each 80 g) Onion; 1 Garlic clove; 1 tsp (5 g) Oil; 450 g frozen broad beans; 2 TABLESPOONS Instant vegetable stock; 4 (400 g) Tomatoes; 7-10 Tbsp dried basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

6 Carrots (600 g)
2 (400 g) Courgette
1/2 Perennial celery
3 (approx. 750 g) yellow peppers
1 (approx. 750 g) Head Cauliflower
1 (approx. 1 kg) Head Savoy cabbage
3 (each 80 g) Onion
1 Garlic clove
1 tsp (5 g) Oil
450 g frozen broad beans
2 TABLESPOONS Instant vegetable stock
4 (400 g) Tomatoes
7-10 Tbsp dried basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Basil

Directions

1
Peel, wash and slice the carrots. Clean and wash the zucchini, celery, peppers and cauliflower. Cut zucchini into pieces, celery into slices, bell pepper into pieces and cauliflower into florets. Clean, wash and cut the cauliflower into strips. Peel and finely dice onions and garlic.
2
Heat oil in a pot. Sauté onions and garlic. Add chopped vegetables and green beans. Add enough water to cover the vegetables and bring to the boil. Stir in broth. Simmer for about 10 minutes. Take out 2/3 of the vegetables with a ladle. Mash the rest of the vegetables in the stock. Wash, clean and dice the tomatoes and add them back to the soup with the vegetables removed and heat up.
3
Simmer for about 10 minutes. Take out 2/3 of the vegetables with a ladle. Mash the rest of the vegetables in the stock. Wash, clean and dice the tomatoes and add them back to the soup with the vegetables removed and heat up. Season to taste with basil, salt and pepper. Garnish with fresh basil
4
Per day approx. 840 kJ/200 kcal. E 13 g/F 3 g/KH 26 g