Colorful Vegetable Soup

Ingredients

• 2 stalks leeks (thinly sliced)
• 400 g zucchini
• 1 large red bell pepper
• 4 Potatoes
• 2 carrots
• 150 g fresh beans
• 0.5 bunch fresh dill
• Sea salt
• peppercorns
• 1 bay leaf
• 50 g celery
• 1 l vegetable broth
• 2 tbsp olive oil

Instructions

1. 1.

   Clean and wash the leeks, then cut them diagonally into 2 cm long pieces. Wash the zucchini, trim the ends, slice lengthwise into strips, then cut those into about 1 cm long sticks. Clean, wash, halve, seed, remove the white skin from the bell pepper, and cut it lengthwise into sticks. Peel the potatoes and quarter or eighth them depending on size. Peel the carrots, trim the ends, and cut them lengthwise into fine sticks. Wash the beans, trim the ends if needed, and pull apart the strands.

2. 2.

   Wash the dill, shake dry, pinch half into smaller bunches, tie the other half into a sprig. Dice the celery finely after washing and peeling; place it with the bay leaf and 5–8 peppercorns in a small tea‑filter bag and seal tightly.

3. 3.

   Sauté all vegetables except the potatoes briefly in oil in a large pot, then remove them and set aside. Add the potatoes, sauté for a short while, pour in the broth, add the spice bag and dill sprig, and simmer over medium heat for about 15–20 minutes. Then return the remaining vegetables and simmer for another 10 minutes.

4. 4.

   Remove the spice bag and dill sprig, season the soup with sea salt. Serve by ladling the soup into four preheated bowls, sprinkled with fresh dill.