Winter vegetable soup

Name: Winter vegetable soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 large onions (about 100 g each); 2 Garlic cloves; 250 g Carrots; 500 g Turnip; 300 g Celery; 2 TABLESPOONS Olive oil; 1 l Vegetable broth (instant); 2 Bay leaves; 400 g Savoy cabbage; 1 (approx. 300 g) big red pepper; 1 can(s) (425 ml; 250 g of extractable weight) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml, 265 g of extractable weight) Flageolets (beans)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 large onions (about 100 g each)
2 Garlic cloves
250 g Carrots
500 g Turnip
300 g Celery
2 TABLESPOONS Olive oil
1 l Vegetable broth (instant)
2 Bay leaves
400 g Savoy cabbage
1 (approx. 300 g) big red pepper
1 can(s) (425 ml; 250 g of extractable weight) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml, 265 g of extractable weight) Flageolets (beans)

Directions

1
Peel and finely dice the onions and garlic. Clean and peel the carrots and cut them into 2 mm thick slices. Peel turnips and cut into coarse cubes. Wash and clean the celery and cut into approx. 1 cm thick pieces. Heat oil in a pot and sauté the onion-garlic mixture.
2
Add carrots, turnips and celery. Fill up with stock, add bay leaf and simmer for about 10 minutes. Meanwhile clean the savoy cabbage, quarter it and remove the stalk. Cut cabbage into strips. Wash and clean the peppers and cut them into large cubes. Drain the tomatoes. Add savoy cabbage, paprika and tomatoes to the soup and simmer for another 10 minutes. Season with salt and pepper. Drain the beans and wash if necessary.
3
Drain the tomatoes. Add savoy cabbage, paprika and tomatoes to the soup and simmer for another 10 minutes. Season with salt and pepper. Drain the beans and wash if necessary. Add bean seeds to the soup about 1 minute before the end of the cooking time. Delicious with freshly grated hard cheese and roasted baguette slices