Vegetable soup with potatoes, zucchini and tomatoes

5 persons | 40 minutes

This rich vegetable soup with potatoes, eggplant, zucchini, peppers, carrots and cauliflower is filling and incredibly delicious! The low-calorie colorful soup with a variety of vegetables is perfect for a light lunch or dinner. The soup is rich in vitamins and tastes delicious.

Rating: Ø 5 ( 4 votes )
Vegetable soup with potatoes
Vegetable soup with potatoes

5 persons | 40 minutes

This rich vegetable soup with potatoes, eggplant, zucchini, peppers, carrots and cauliflower is filling and incredibly delicious! The low-calorie colorful soup with a variety of vegetables is perfect for a light lunch or dinner. The soup is rich in vitamins and tastes delicious.

Rating: Ø 5 ( 4 votes )

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

Instructions

  1. Peel the potatoes.
  2. Dice the aubergines, courgettes, peppers and potatoes.
  3. Bring the water to the boil and salt.
  4. Place the potatoes in the boiling water and cook.
  5. After about 5 minutes, the rest Vegetables: Add the eggplant, zucchini and peppers.
  6. Grate the carrots with a coarse grater.
  7. Chop the onions.
  8. Fry both in a pan with heated oil until golden brown.
  9. Cut the tomato into small pieces.
  10. When the vegetables are half cooked, about 10 minutes or so, add the cauliflower.
  11. Add the carrots, onions, and tomato to the saucepan.
  12. Let the vegetable soup cook for about 2 minutes with the lid on.
  13. Finely chop the dill and spring onions.
  14. Add the herbs to the finished vegetable soup and serve warm.
  15. This vegetable soup goes well with a baguette or bruschetta.

Refined with herbs, the vegetable soup tastes very aromatic.

Utensils

  • potato peeler
  • knife
  • cutting board
  • pan
  • spatula
  • pot