Vegetable Soup Base

A clear vegetable soup used for pouring or preparing various, mostly vegetable-based dishes.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Carrot, fresh

  • 1 piece Parsley, fresh

  • 2 piece Green, raw

  • 1 piece Tomato, red

  • 2 piece Onion, raw

  • 2 pod Garlic, fresh

  • 2 spoons Oil, olive

  • 1.5 l Water

  • pieces Salt, table

  • 6 grain Spices, pepper, black

  • 3 twigs Parsley, fresh

  • 1 twig Thyme, fresh

  • 1 twig Spices, mayonnaise, dried

Steps

  1. Clean and wash the vegetables. Cut the stem greens into larger pieces, halve the carrots, parsley root, and tomato. Peel the onion and garlic and cut them into quarters.

  2. Lightly sauté the carrots, parsley root, and stem greens in a pot with heated oil. Pour in 1.5 liters of cold water, add all the remaining ingredients, and bring to a boil. Once the liquid boils, reduce the temperature and simmer the soup slowly for 30 minutes.

  3. Remove the pot from the heat and let the soup cool slightly. Strain the cooled soup through a fine sieve. Use the back of a ladle to press out all the juice from the vegetables. You can also use a clean cheesecloth, which you can gently squeeze at the end. The strained soup base can be frozen or used to prepare various dishes.

Nutrition Information (Per 100g)

  • Calories: 19.44 kcal
  • Fat: 0.95 g
    • Saturated Fat: 0.1 g
  • Carbohydrates: 2.19 g
    • Sugars: 0.67 g
  • Protein: 0.19 g
  • Fiber: 0.38 g