Light vegetable soup with leek and herbs
Ingredients
- 1 l vegetable stock
- 200 g broccoli
- 100 g cauliflower
- 4 courgettes
- 250 g carrots
- 350 g leeks
- 50 g pointed peppers
- peas, optional
- 35 g flour
- 45 g butter
- salt, to taste
- pepper, to taste
- herbs, to taste
Utensils
- knife
- cutting board
- pot
- spatula
Instructions
- Finely chop the leek.
- Fry in a large saucepan with butter for 5 minutes.
- Add the flour and sauté for a further minute over medium heat.
- Deglaze the roux with the vegetable stock.
- Peel the vegetables and cut into large pieces cut.
- Put in the pot with the broth.
- Cook the vegetable soup for about 15 minutes.
- Flavour the vegetable soup with salt and green herbs before serving.
