Colorful Vegetable Soup Vegetarian

Ingredients

• 3 Carrots
• 1 stalk leeks
• 150 g green beans
• 1 head fennel (200 g)
• 2 onions
• 1 tbsp Olive Oil
• 1 l vegetable broth
• 2 tsp dried marjoram
• 2 fresh bay leaves
• 3 cloves of mace
• 0.5 tsp Peppercorns
• Salt
• 3 tomatoes
• pepper (ground)
• 4 tbsp Sour cream

Instructions

1. 1.

   Peel and cut carrots into about 2 cm thick slices. Clean leeks, wash them and cut into similarly sized slices.

2. 2.

   Clean green beans, wash them and cut into 3–4 cm long pieces. Clean fennel, wash it, halve it, remove the core and cut into 3 cm wide pieces.

3. 3.

   Peel onions and cut them crosswise in half. Roast them with the cut sides down in a non-stick pan over medium heat until browned.

4. 4.

   Remove them and together with carrots, fennel and leeks, steam in a large pot in hot oil until colorless.

5. 5.

   Add vegetable broth, marjoram, bay leaves, mace and peppercorns, season lightly with salt and simmer for about 10 minutes.

6. 6.

   Then add green beans and simmer on low heat for another 8 minutes. In the meantime wash tomatoes, remove stems and quarter them.

7. 7.

   In the last 2 minutes add tomatoes to the soup and let it warm up. Season soup with salt and pepper. Serve in bowls and top each with a dollop of sour cream.