Frisch’s Vegetable Soup Recipe

The vegetable soup is a soup prepared with garden vegetables typical of the autumn and winter months when the consumption of hot soups is very pleasant and healthy.

This vegetable soup is rich in vegetables that provide important nutrients such as vitamins and minerals and is rich in antioxidants. Accompanied by good croutons of toasted bread, it is a light and tasty first course.

Ingredients

  • 100 g of pumpkin
  • 150 g of potatoes
  • 50 g of celery
  • 50 g of chard
  • 150 g of cauliflower
  • 500 ml of vegetable broth
  • 2 tablespoons of extra virgin olive oil
  • 1 small yellow onion
  • Salt to taste

How to make vegetable soup

Clean the pumpkin by removing the rind, seeds and filaments and cut it into cubes of one centimeter on each side.

Wash the potatoes, peel them and cut them into cubes as was done for the pumpkin.

Wash the celery and slice it about one centimeter thick. If the rib is small, that’s fine, otherwise cut each slice into 2-3 parts in order to obtain small pieces about the same size as pumpkin and potatoes.

Wash the chard and chop the leaves into small pieces. Wash the cauliflower florets and separate them to obtain small flowers.

Heat the vegetable broth.

In a soup pot put the oil, the peeled and finely chopped onion, and brown it on a low flame until it is transparent.

Add the vegetables and cook, stirring for a few minutes.

Add the vegetable broth, a generous pinch of coarse salt, mix and bring to the boil again.

Cook covered for 30 minutes over low heat.

Serve hot or lukewarm with croutons.

Frischs Vegetable Soup Recipe
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Frisch's Vegetable Soup Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Servings: 2 people
Author: Rehan

Ingredients

  • 100 g of pumpkin
  • 150 g of potatoes
  • 50 g of celery
  • 50 g of chard
  • 150 g of cauliflower
  • 500 ml of vegetable broth
  • 2 tablespoons of extra virgin olive oil
  • 1 small yellow onion
  • Salt to taste

Instructions

  • Clean the pumpkin by removing the rind, seeds and filaments and cut it into cubes of one centimeter on each side.
  • Wash the potatoes, peel them and cut them into cubes as was done for the pumpkin.
  • Wash the celery and slice it about one centimeter thick. If the rib is small, that's fine, otherwise cut each slice into 2-3 parts in orderto obtain small pieces about the same size as pumpkin and potatoes.
  • Wash the chard and chop the leaves into small pieces. Wash the cauliflower florets and separate them to obtain small flowers.
  • Heat the vegetable broth.
  • In a soup pot put the oil, the peeled and finely chopped onion, and brown it on a low flame until it is transparent.
  • Add the vegetables and cook, stirring for a few minutes.
  • Add the vegetable broth, a generous pinch of coarse salt, mix and bring to the boil again.
  • Cook covered for 30 minutes over low heat.
  • Serve hot or lukewarm with croutons.

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