Frisch's Vegetable Soup Recipe
This Frisch's Vegetable Soup Recipe typically includes a variety of vegetables such as pumpkin, potatoes, celery, chard, and cauliflower, all of which contribute to a rich and satisfying flavor profile.
Ingredients
- 2 tablespoons Extra virgin olive oil
- 150 gram Cauliflower
- 100 gram Pumpkin
- 150 gram Potatoes
- 50 gram Celery
- 50 gram Chard
- 500 ml Vegetable broth
- 1 Small yellow onion
- Salt to taste
Instructions
- Pumpkins should be cleaned and cut into cubes one centimeter wide by removing their rinds, seeds, and filaments.
- As with the pumpkin, wash and peel the potatoes before cutting them into cubes.
- Cut the celery into one-centimeter-thick slices after washing it. You can use ribs that are small, or cut each slice into 2-3 pieces, in order to get small pieces the size of a pumpkin or potato.
- Following a thorough washing, chop the chard leaves into small pieces. Remove the small flowers from the cauliflower florets by washing them and separating them.
- Prepare the vegetable broth by heating it.
- Brown the onion on a low flame in a soup pot with the oil and finely chopped onion.
- Stir the vegetables in for a few minutes after adding them.
- A generous pinch of coarse salt should be added along with the vegetable broth. Bring to a boil again and add the vegetable broth.
- Put the cover on the pot and cook it on low heat for 30 minutes.
- Croutons should be served with this salad hot or lukewarm.