Summer Vegetable Soup

Ingredients

• 200 g zucchini
• 200 g Kohlrabi
• 150 g green beans
• 100 g Sugar snap peas
• 150 g green peas
• 100 g pearl onions
• 2 tbsp olive oil
• 1 l broth
• 2 tbsp basil pesto

Instructions

1. 1.

   Wash, trim, and peel the vegetables if needed. Slice the zucchini, cut the kohlrabi into bite‑sized pieces, and chop the beans into 2 cm lengths.

2. 2.

   Heat 2 tablespoons of oil in a pot and quickly sauté the vegetables. Pour in the broth and simmer over medium heat for 10–15 minutes.

3. 3.

   Stir in the basil pesto, season to taste, and serve the soup in cups or bowls. Offer white bread on the side if desired.