Vegetable soup with potatoes, zucchini and tomatoes
Ingredients
- 1 aubergine
- 1 zucchini
- 1 red pepper
- 1 potato
- 2 l water
- salt, to taste
- 1 carrot
- 1 onion
- 1 tbsp vegetable fat
- 1 tomato
- 250 g cauliflower , in florets
- dill, to taste
Utensils
- potato peeler
- knife
- cutting board
- pan
- spatula
- pot
Instructions
- Peel the potatoes.
- Dice the aubergines, courgettes, peppers and potatoes.
- Bring the water to the boil and salt.
- Place the potatoes in the boiling water and cook.
- After about 5 minutes, the rest Vegetables: Add the eggplant, zucchini and peppers.
- Grate the carrots with a coarse grater.
- Chop the onions.
- Fry both in a pan with heated oil until golden brown.
- Cut the tomato into small pieces.
- When the vegetables are half cooked, about 10 minutes or so, add the cauliflower.
- Add the carrots, onions, and tomato to the saucepan.
- Let the vegetable soup cook for about 2 minutes with the lid on.
- Finely chop the dill and spring onions.
- Add the herbs to the finished vegetable soup and serve warm.
- This vegetable soup goes well with a baguette or bruschetta.
Refined with herbs, the vegetable soup tastes very aromatic.
