Garden vegetable soup | fresh, light & seasonal

.This post is also available in german/deutsch.So now the sun is finally here. It is nice in the warm temperatures and there is light kitchen announced. Today we decided on a light & seasonal garden vegetable soup. The soup tastes really good with the great vegetables from the garden. By the way, soups are ideal for warm days, they indirectly provide cooling. The vegetables retain the nutrients when gently heated. It is prepared quickly and gives the right kick for good mood and also a good feeling.
Yes, even after the meal!

So have fun cooking and Bon Appetit.

Seasonal garden vegetable soup
14 cherry tomatoes, halved
3 yellow carrots, slices
2 small kohlrabi, stripes
1 bay leaf
3 juniper berries
1 onion
fresh lovage
125 g vermicelli
4 tbsp sunflower oil
1 tablespoon of apple cider vinegar
150 ml of dry white wine
salt
black pepper (from the mill)
1 pinch of sugar
700 ml of hot water

Cook the noodles al dente in salted water in advance. Rinse cold and set aside.
Heat oil in a suitable saucepan and fry the onion, bay leaf, juniper berries and pepper briefly.
Then add the sliced ​​and sliced ​​root vegetables and add hot water.
Simmer for 20 minutes and season with sugar, vinegar, white wine and salt.
Cook again for 10 minutes at the lowest level.
Then add finely chopped lovage and remove from heat.

Add the tomato halves and noodles and leave for about 5 minutes.

Tip 1: If you do not want to have tomatoes in them, you can take green peas.
Tip 2: who does not want wine, takes a little more vinegar (dose carefully)

If you try this seasonal garden vegetable soup or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  so we don´t miss a post.

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Seasonal Garden vegetable soup

This garden vegetable soup tastes so fresh and delicious. Its a perfect meal for warm and sunny days.

Course Lunch

Cuisine leicht

Keyword Eintopf, Suppe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2 Bowls

Author Klaraslife

Ingredients

• 14 cherry tomatoes halved
• 3 yellow carrots slices
• 2 small kohlrabi stripes
• 1 bay leaf
• 3 juniper berries
• 1 onion
• fresh lovage
• 125 g vermicelli
• 4 tbsp sunflower oil
• 1 tablespoon of apple cider vinegar
• 150 ml of dry white wine
• salt
• black pepper from the mill
• 1 pinch of sugar
• 700 ml of hot water

Instructions

• Cook the noodles al dente in salted water in advance. Rinse cold and set aside.
• Heat oil in a suitable saucepan and fry the onion, bay leaf, juniper berries and pepper briefly.
• Then add the sliced ​​and sliced ​​root vegetables and add hot water.
• Simmer for 20 minutes and season with sugar, vinegar, white wine and salt.
• Cook again for 10 minutes at the lowest level.
• Then add finely chopped lovage and remove from heat.
• Add the tomato halves and noodles and leave for about 5 minutes.

Notes

Tip 1: If you do not want to have tomatoes in them, you can take green peas.
Tip 2: who does not want wine, takes a little more vinegar (dose carefully)

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