At the beginning of spring, it's time to switch to lighter food. And to avoid vitamin deficiency, I advise you to add to all dishes with fresh vegetables and herbs, if you cook such a cheerful and beautiful soup from fresh vegetables. No one can resist trying at least a spoonful of this miracle.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 300 ml Broth
- 100 gram Fennel
- Greenery
- 200 gram Tomatoes
- 150 gram Bulgarian pepper
- 100 gram Cauliflower
- 100 gram Broccoli
- 1 piece Celery root
- 100 gram Chinese cabbage
- 100 gram Leek
- 150 ml Carrot
- 2 piece Potatoes
- Salt
- Allspice
Ingredients
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Instructions
- Prepare the foods you see in this photo.
- Peel all the vegetables and wash thoroughly. The first to put potatoes with Peking cabbage, the remaining chopped tomatoes, celery cherries, bell peppers, onions, leeks and carrots can be pre-fried in oil in the bowl of a slow cooker.
- Last of all, put the chopped Peking cabbage and broccoli with cauliflower. Pour hot vegetable or chicken broth over the vegetables. Depending on whether you are fasting or not.
- We put the program "Soup", 20 minutes will be enough to cook our soup.
- When the soup is ready. you can turn off the network program and pour soup on plates. I suggest putting 1 poached egg in each plate. Decorate the top with fresh herbs.
- The soup is ready.
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