Which side dishes go well with vegetable soup?

Classic vegetable soup like grandma's

Did you have a good start into the new year? As announced, my men and I locked ourselves up from Christmas until well after New Year's Eve because of the pandemic. Not a soul seen. Strangely, it wasn't "as bleak" as we expected. On the contrary, it was quite relaxed. Certainly also because the Christmas visiting marathon has been canceled. The Christmas days were feel-good days and more calm and reflective than they have been for a long time.


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Funny and sad at the same time that it would take a pandemic and a lock-down. In any case, my trousers were my most important companions during these chill-out days and were close by my side. Feel-good days with feel-good clothes, even on the Christmas holidays, although I would have preferred it to be celebratory as usual. But no matter, in 2020 so much was different anyway, it didn't matter anymore.

LEAVE THE WELL-BEING DAYS

Unfortunately, feel-good clothes have the disadvantage that they compete with your own feel-good weight. Unfortunately I had to find out about that on New Year's Eve. When I wanted to make myself pretty for my men, to solemnly say goodbye to this messed up 2020 and to welcome it duly in 2021. Big mistake! Both my favorite pants and my favorite dress sat spack on my hips.

A CLASSIC VEGETABLE SOUP IS HEALTHY AND TASTY

Personally, I don't panic with a few extra pounds on my ribs. My motto is simply more vegetables, even as raw vegetables, eat half of everything, drink a lot and, most importantly, no more chips and sweets 😉. I've always done really well with it and I hope it will work that way for a long time. In any case, the extra few kilos made me pull out my recipe for a classic vegetable soup. Vegetable soup like grandma's is the perfect meal if you've been over the top with culinary delights for a while.

THE VEGETARIAN SOUP HAS SO MANY ADVANTAGES

The vegetable soup is light and wholesome. The many vegetables provide a lot of healthy fiber and vitamins. Another advantage is that it tastes delicious even when warmed up. Incidentally, I also season the vegetable soup with cloves, juniper, black peppercorns and, of course, bay leaves and put them in a tea bag which I remove afterwards. The basis for the vegetable soup, as with grandma, is still a vegetable broth, because without it the necessary basic taste would not be there. In the short time it takes for the soup to cook, the flavors of the vegetables could not develop so intensely.

Another light and very healthy soup dish, even in the cold season, is mine classic chicken soup. Hearty tasty with lots of vegetables is also mine classic lentil stew.

 

Classic vegetable soup like grandma's

The simple recipe for a clear, vegetarian soup with crunchy vegetables. Fills you up, gives you strength and tastes hearty and delicious.
Print out the recipe

INGREDIENTS

YOU WILL NEED A TEA BAG AND THREAD OR A TEA EGG FOR THE SPICES

  • 500 g waxy potatoes (uncleaned) - peeled, cut into cubes
  • 400 g carrots (uncleaned) - peeled, cut into fine slices
  • 150 g kohlrabi (uncleaned) - peeled, cut into cubes
  • 120 g celeriac (uncleaned) - peeled, cut into cubes
  • 1 stick of leek - cleaned, cut into fine slices
  • 1 onion, medium to large - peeled and cut into fine cubes
  • 1 clove of garlic - peeled, cut into fine cubes
  • 1.5 liters of vegetable stock - homemade or finished product (organic if you like)
  • 3 tbsp butter
  • 1 teaspoon black peppercorns
  • 1 bay leaf - dried
  • 1 clove spice
  • 1 juniper berry
  • Salt, black pepper from the mill, nutmeg
  • 3 tbsp curly parsley, chopped - for serving

MANUAL

  • First you peel the 1 onion and the 1 clove of garlic, cut both into fine cubes and set them aside.
  • Now you take that Teabag or that Tea egg at hand and put the following into it: The Bay leaf divided into pieces, the 1 clove, the 1 Juniper berry, 1 teaspoon black peppercorns. The tea bag with Kitchen twine to tie up!
  • Then everyone else comes Schnibbel work and you can put the vegetables straight into a large bowl: the Leek clean, i.e. remove the outer sheet, wash and dry thoroughly and put in fine rings to cut. The 400 gCarrots you peel and cut or plane them infineDiscs and or Pieces (approx. 3 mm).
  • It goes on: The 500 g Potatoes Also peel and cut into fine cubes (approx. 1 cm in size), you also peel 150 g Kohlrabi and 120 g celery root and cut both into cubes (approx. 1 cm in size).
  • Now you dissolve 3 tbsp in a very large saucepan butter and let the onions and garlic simmer for 1-2 minutes until they are translucent.
  • Then you leave it whole vegetables Steam gently for 2-3 minutes with: Leeks, carrots, potatoes, kohlrabi, celeriac.Stir about 1-2 times, being careful not to burn anything.
  • Then you pour 1.5 liters Vegetable broth up and give the Teabag with the spices inside PLUS 1 large pinch of salt. The soup bring to a boil let and for 8-10 minutes Simmer. The Teabag remove and add at will Salt pepper and nutmeg to taste. NOTE: You might be wondering why I pour vegetable broth and not just water. In the short cooking time, however, the vegetable aromas do not develop so intensely to make the soup strong. A vegetable broth / stock simmer / simmer for several hours. The supreme discipline is to prepare a vegetable broth / vegetable stock yourself, but if you don't have time to prepare it, in my opinion, a finished product without any flavor enhancers (even without yeast extract) will do.
  • The vegetables should still be crisp respectively firm to the bite be. You can use chopped for serving parsley pass. I wish you a good appetite.

WHAT DO YOU MEAN?

Have you tried the recipe once? How do you find it? I am always happy to receive praise, friendly criticism or your tips and experiences. Please feel free to keep in touch using the comment function below. I would be very happy about that.
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