Colorful Vegetable Soup with Olives

Ingredients

• 2 carrots
• 1 firm potato
• 1 stalk leek
• 2 stalks celery
• 1 bulb fennel
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 l vegetable broth
• 2 small thyme sprigs
• 1 red bell pepper
• 80 g Black olives
• 5 stems herbs (e.g., chives, parsley or basil)
• Salt
• Pepper (freshly ground)
• 1 tsp fruit vinegar

Instructions

1. 1.

   Peel and cut carrots and potato into pieces. Clean, wash, and slice leek into strips. Wash celery, remove any fibers if needed, and cut into ~0.5 cm thick pieces. Clean, wash, halve fennel, remove the core, and slice into strips.

2. 2.

   Set aside fennel fronds. Peel garlic and dice finely. In a large pot, heat oil until hot and sauté garlic until translucent. Add leek, potato, carrots, celery, and fennel; deglaze with broth. Insert thyme sprigs and simmer gently for 15–20 minutes.

3. 3.

   Meanwhile wash bell pepper, halve it, remove seeds and white membranes, and dice finely. Drain olives and add them with the pepper to the soup for another 3 minutes. Then wash herbs, shake dry, finely chop along with fennel fronds, and add both to the pot. Season with salt, pepper, and vinegar. Serve in bowls or on plates.