Vegetable soup – the perfect meal for improvisation artists
You can actually always cook a vegetable soup, unless the pantry is completely emptied: You can improvise a lot with broccoli, beans or peas from the freezer, beans from the can, onions or potatoes from the store. What if there are leftover vegetables in the refrigerator? All the better! If you don't want to rely on your talent for improvisation, but prefer to cook according to a recipe, you will find recipes for vegetable soup here.
With instant vegetable broth (there is also organic, without glutamate!), The vegetable soup is ready in no time: Simply cut the vegetables into small pieces, sauté firm vegetables such as carrots or celery, add the broth and let simmer. Gradually add softer vegetables. You just have to consider the different cooking times of the vegetables: If the carrot is still hard, the broccoli may have already been overcooked.
The vegetable remnants are turned into a broth – for the next vegetable soup
Sensitive herbs such as parsley, chervil and coriander are usually only added to the vegetable soup at the end, otherwise they lose their taste. Robust herbs such as rosemary, thyme and marjoram can also be cooked.
If you like, you can make a broth from the vegetable remains. You can freeze them: this way you always have delicious stock for vegetable soup in stock. A ready-made vegetable soup can also be frozen very well – but better without potatoes or pasta, because their quality suffers in the freezer.