Vegetarian Vegetable Soup

Ingredients

• 1 stalk leeks
• 1 Carrot
• 100 g peas (frozen or fresh)
• 100 g green beans
• 300 g broccoli
• 0.5 head cauliflower
• 2 plum tomatoes
• 2 yellow bell peppers
• 0.5 bunch basil (leaves only)
• 1 l vegetable broth
• Salt
• pepper (ground)
• 1 tbsp butter
• 3 tbsp olive oil
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Trim the root end of the leeks, halve them and rinse under running water. Wash the carrot, slice the leek and carrot into rounds. Rinse the beans and cut into bite‑sized pieces. Separate the cauliflower and broccoli into florets and wash. Blanch the tomatoes in hot water, peel, core and dice. Halve the bell peppers, remove seeds and chop small.

2. 2.

   Heat butter in a large pot, add the vegetables and sauté briefly. Deglaze with broth and simmer gently for about 30 minutes. Season with salt and pepper, fold in basil. Finally drizzle olive oil over the soup and serve sprinkled with parmesan.