Frisch's Vegetable Soup Recipe
Servings: 2 people
Ingredients
- 100 g of pumpkin
- 150 g of potatoes
- 50 g of celery
- 50 g of chard
- 150 g of cauliflower
- 500 ml of vegetable broth
- 2 tablespoons of extra virgin olive oil
- 1 small yellow onion
- Salt to taste
Instructions
- Clean the pumpkin by removing the rind, seeds and filaments and cut it into cubes of one centimeter on each side.
- Wash the potatoes, peel them and cut them into cubes as was done for the pumpkin.
- Wash the celery and slice it about one centimeter thick. If the rib is small, that's fine, otherwise cut each slice into 2-3 parts in orderto obtain small pieces about the same size as pumpkin and potatoes.
- Wash the chard and chop the leaves into small pieces. Wash the cauliflower florets and separate them to obtain small flowers.
- Heat the vegetable broth.
- In a soup pot put the oil, the peeled and finely chopped onion, and brown it on a low flame until it is transparent.
- Add the vegetables and cook, stirring for a few minutes.
- Add the vegetable broth, a generous pinch of coarse salt, mix and bring to the boil again.
- Cook covered for 30 minutes over low heat.
- Serve hot or lukewarm with croutons.