Spring vegetable soup

For 4 people
  • 500 g Broccoli
  • 200 g Carrots
  • 300 g Potatoes
  • 1 onion
  • 20 g butter or margarine
  • 2 (approx. 250 g) fine, uncooked veal sausages
  • 200 g frozen peas
  • 1 1/2 l Vegetable stock (instant)
  • 1/2 potty chervil
  • Salt
  • Pepper
50 minutes
light
1.
Wash the broccoli, drain and cut into small florets. Peel the thick stem and cut into cubes. Wash and peel the carrots and potatoes. Cut the carrots into slices, the potatoes into cubes. Peel onion and chop finely. Heat the fat in a large saucepan and press the sausage meat out of the skin as small dumplings (approx. 24 pieces). Fry, turning, and remove. Steam the onion in the hot fat until translucent. Add the vegetables, potatoes and frozen peas and deglaze with the stock. Bring everything to the boil and cook covered over medium heat for 12-15 minutes. In the last 5 minutes, add dumplings to the soup and cook with them. Carefully wash the chervil, pat dry and pluck the leaves from the stems. Season the ready vegetable soup with salt and pepper and serve sprinkled with chervil
2.
Preparation time 50-60 minutes. Photo: Först,
1 person approx.:
  • 350 kcal
  • 1470 kJ
  • 15 g protein
  • 23 g fat
  • 21 g carbohydrates

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