Fresh spring minestrone

Vegetable soup was yesterday...

One vegetable soup is the other's "minestrone". Enjoyment is also a question of attitude! In addition to the purse, the bikini figure is spared with our delicious spring minestrone.

Spring minestrone from your own vegetable patch

Fresh spring minestrone: soup

Ingredients for 4 portions of spring minestone:
1 vegetable onion
1 clove of garlic
2 carrots
1 zucchini
4 meat tomatoes
1 stick of leek
400 g of broccoli
200 g peas
2 bars of celery
1.5 liters vegetable broth
1 tablespoon tomato paste
Sea salt & pepper
olive oil

Preparing the spring minestrone

  1. Peel the carrots, halve lengthwise and cut into thin slices.
  2. Divide the broccoli into small florets, wash them and, depending on their size, also halve them.
  3. Cut off the two ends of the celery, remove the fine threads and cut diagonally into approximately 0.5 cm wide pieces. (See photo)
  4. Wash the leek and zucchini, halve the zucchini in addition and cut both at an angle into approximately 0.5 cm wide pieces. (See photo)
  5. Peel and finely chop the onion and garlic clove.
  6. Carefully cut the meat tomatoes crosswise and place in boiling water for five seconds.
  7. Then peel the tomatoes and cut into quarters, remove the casing and cut the rest of the tomato into small pieces.
  8. Heat some olive oil in a large saucepan and lightly sauté the onion and garlic.
  9. Gradually add the broccoli, celery, carrots, zucchini and leek and sauté for about five minutes, stirring constantly.
  10. Add the vegetable broth, the peas and the tomato pieces, then stir in the tomato paste and simmer for 15 minutes.
  11. Finally, season with sea salt and pepper and serve in deep plates.
  12. TIP: Sprinkle with freshly grated Parmesan before serving. - And the vegetable soup (or minestrone) is ready!

Video Board: Hans Oliving: Spring minestrone with Polish sausage