Colorful Vegetable Soup with Sugar Snap Peas

Ingredients

• 300 g potatoes
• 125 g parsley root
• 250 g carrots
• 100 g celery stalks
• 1 bunch spring onions
• 125 g zucchini
• 1 small broccoli head
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 300 g Sugar snap peas
• 3 tbsp butter
• Salt
• freshly ground pepper
• 1.5 l vegetable broth
• 150 g frozen beans
• 0.25 bunch Parsley

Instructions

1. 1.

   Peel and dice potatoes, parsley root, and carrots into small cubes. Trim and wash celery stalks and spring onions, slicing them into thin rings. Wash, trim, and cut zucchini, broccoli, and bell peppers into small pieces. Clean and rinse sugar snap peas.

2. 2.

   Sauté potatoes, parsley root, carrots, broccoli, and zucchini in hot butter, seasoning with salt and pepper. Add the broth, then stir in the beans, cover, and simmer for about 12-15 minutes until tender. Add celery, bell peppers, sugar snap peas, and spring onions to the soup and adjust seasoning. Wash parsley, shake dry, finely chop, and sprinkle over the soup.