Schlank soup with fresh vegetables


Preparation time: 15 min.
Cooking or baking time: 25 min.
Total preparation time: 40 min.

Recipe for a colorful soup with fresh vegetables.

Soon, many more calories come to us when rich delicacies such as Christmas goose, cookies and stollen are on the menu.

Therefore, two weeks ago, I decided to prepare a very healthy and nutritious vegetable soup on two consecutive days a week and now I see the pounds tumbling on my own body.

For those who do not want to lose a few pounds, should or should, the soup through the fresh vegetables strengthen the immune system for the cold-wet season.

There are a lot of dandies, I put together my own, which I eat for lunch and dinner.

In order to detoxify the body and stimulate the metabolism, it is important that the soup is nice and sharp.


For 6 servings (my husband also creates a day)

  • 3 L vegetable stock
  • 5 bay leaves
  • 1 ginger roll
  • 1 chilli pepper (I use Habanero)
  • a few rods of perennial (bleached) celery
  • 1 slice of celery
  • carrots
  • 1 kohlrabi
  • cauliflower
  • Brussels sprouts
  • Leek
  • parsley
  • Chinese cabbage (or other cabbage)
  • green beans or pea pods
  • 1 chicken breast
  • Salt, possibly Maggi


  1. Clean the vegetables and cut them to size. Divide cauliflower into florets.
  2. Place 3 liters of water with vegetable stock.
  3. Dice the chicken breast with carrots, kohlrabi, bay leaves, cleaned ginger root, chilli, celery, brussels sprouts and add.
  4. After about 15 minutes add the cauliflower, parsley, the sliced ​​Chinese cabbage and the leek (short cooking time).
  5. Cook for another 8-10 minutes.

Season with salt, possibly Maggi or more vegetable broth.

Anyone who is not sustainably fed, can still per portion a Maultasche in the soup and eat them to eat.