Ingredients:
- 500 ml of vegetable broth
- 1 large onion
- 1 large zucchini
- 2 carrots
- 2 parsley roots
- 1 large leek
- 2 sprigs of celery
- Parsley
- 1 teaspoon of Provencal herbs
- Salt and pepper
How to make spring vegetable soup?
Pour the broth into the pot, dilute it with 1 liter of water, bring to a boil and reduce the heat, stirring occasionally. Peel the onion and cut it into quarters.
Rinse zucchini, carrots, leek, parsley, parsley and celery under cold water. Stuff the parsley.
Dice the zucchini, carrots and parsley. Cut the leek into rings and the celery into slices. Add vegetables and spices to the boiling broth.
Bring everything to a boil, mix it, then reduce the heat and cook, covered, for 30 minutes, until the vegetables are tender.
When the soup is ready, pour it into bowls and serve it with freshly chopped parsley.
Tip:
For the preparation of spring vegetable soup, we recommend the PRESTIGE PLUS pot set.
