Vegetable soup

with bread

For 4 servings

1 red pepper

1 leek

1 onion

6 cloves of garlic

1 large tomato

1 small white cabbage

½ cauliflower

3–5 tablespoons of olive oil

125 g green beans

125 g sugar peas

1 l vegetable stock

salt

freshly ground black pepper

¼ teaspoon paprika powder

1 very thinly sliced ​​wheat bread

2 tbsp freshly chopped flat leaf parsley

Preparation time: approx. 20 minutes
plus cooking time: approx. 40 minutes

Per serving approx. 450 kcal / 1884 kJ 23 g E, 3 g F, 85 g KH

1  Wash and clean the vegetables: Core and stalk the peppers, remove the separating skin and cut the peppers into small pieces. Cut the leek into slices, peel off the onion and garlic and roughly chop. Scald the tomato with boiling water, dip briefly in cold water, peel it and remove the stem. Clean the white cabbage, cut out the stalk and cut the cabbage into slices. Divide the cauliflower into florets.

2 Heatoil in a large saucepan. Sauté paprika, leek, onion, garlic and tomato in it. Add the white cabbage and beans and pour in the broth. Season with salt, pepper and paprika and bring to the boil. Simmer the soup for about 15-20 minutes, then add the cauliflower and peas and cook the soup for another 10 minutes.

3  Place slices of bread in an ovenproof bowl and pour the soup over it, leave to stand in the oven at 175 ° C for 10 minutes. Finally, season to taste and sprinkle with parsley.