Summer vegetable soup

Name: Summer vegetable soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium-sized onions; 1 Garlic clove; 3-4 Carrots; 500 g Potatoes; 300 g Celery; 2 TABLESPOONS Oil (e.g. olive oil); 2 TABLESPOONS Vegetable broth (instant); 1-2 Bay leaves; 400 g Savoy cabbage; 1 red pepper; 1 can(s) (425 ml) Tomatoes; 1 can(s) (425 ml) white beans; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 medium-sized onions
1 Garlic clove
3-4 Carrots
500 g Potatoes
300 g Celery
2 TABLESPOONS Oil (e.g. olive oil)
2 TABLESPOONS Vegetable broth (instant)
1-2 Bay leaves
400 g Savoy cabbage
1 red pepper
1 can(s) (425 ml) Tomatoes
1 can(s) (425 ml) white beans
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Peel and finely chop the onions and garlic. Peel and wash carrots and potatoes. Cut carrots into slices and potatoes into cubes. Clean, wash and cut celery into pieces
2
Heat the oil in a large pot. Sauté the onion and garlic in it. Add carrots, potatoes and celery and steam briefly. Pour in about 1 l water, bring to the boil. Stir in stock. Add bay leaf and simmer for about 10 minutes
3
Clean and wash the cabbage and peppers. Savoy cabbage in strips, paprika in cubes. Chop the tomatoes and add them to the soup together with the juice, savoy cabbage and paprika. Simmer for another 10 minutes.
4
Rinse and drain the beans. Shortly before the end of the cooking time, heat them up in the soup. Season to taste. Served with: grated parmesan