Yellow Vegetable Soup

Vegetable soup made from fresh vegetables is light yet full of vitamins and minerals. The fresh and sunny yellow color lifts our spirits and brings a reminder of warm sunrays to our plate.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 0.5 piece Leek

  • 50 g Green, tuber

  • 3 pieces Carrot, fresh

  • 80 g Kohlrabi, raw

  • 30 g Butter, unsalted

  • 1.25 l Soup base, chicken, cube

  • 1 spoon Spices, turmeric, ground

  • 2 twigs Thyme, fresh

  • 1 handful Walnuts

  • 2 pinch Salt, table

Steps

  1. Wash and clean the vegetables. Peel the zucchini and kohlrabi, and scrub the carrots. Cut the kohlrabi, leek, and two carrots into smaller pieces. Grate the zucchini and one carrot finely.

  2. Place a pot with butter on medium heat and wait for it to melt. Sauté the walnuts and chopped vegetables in the butter, stirring occasionally, for 5 minutes. Then pour in the broth, season with turmeric, and cook for 15 minutes until the vegetables soften. Taste the soup and add salt if desired. Once the vegetables are soft, remove the pot from the heat and blend the soup smoothly with an immersion blender.

  3. Wash the thyme, shake it dry, and pluck the leaves. Divide the soup into bowls, sprinkle with thyme leaves and grated vegetables, and serve.

Nutrition Information (Per 100g)

  • Calories: 150.62 kcal
  • Fat: 10.72 g
    • Saturated Fat: 3.44 g
  • Carbohydrates: 10.33 g
    • Sugars: 2.3 g
  • Protein: 1.72 g
  • Fiber: 2.3 g