Vegetable soup with a lot of fresh garden vegetables
Time
Preparation time: 45 min.
Cooking or baking time: 50 min.
Total preparation time: 1 hr. 25 min.
Spring is here and now there are so many delicious and fresh garden vegetables that it turns out to be easy to cook a delicious vegetable soup.
So I bought a lot and also used a few frozen vegetables, which I did not have to buy again. These frozen vegetables are also fresh and in any case better than overcooked and tasteless canned goods.
The basis of my soup today was a chicken broth, cooked from half a chicken and flavored with a good poultry stock.
ingredients for about 3.5 L soup
- 3 L of water
- 2 glasses of poultry stock
- 1/2 soup chicken
- Salt pepper
- 2 - 3 threads saffron
- 1 pinch of nutmeg
Vegetable inlay, each fresh or frozen:
- 175 g of beans
- 200 g Brussels sprouts
- 175 g peas
- 200 g cauliflower and broccoli (in total)
- 150 g asparagus pieces
- 175 g kohlrabi
- 3 medium sized carrots
- 1 thick stick of leek
- 1/4 tuber celery
- 1/2 parsley root
- plenty of chopped parsley
- 200 g of loose rice or 1 cooking bag
preparation
- Half of the soup chicken is placed in cold and salted water - if available, in a pressure cooker - and boiled for 40 minutes. The saffron threads will join you soon. They give the soup an appetizing color. The pinch of nutmeg finds its way directly into the chicken broth. With a normal saucepan, the cooking time is calculated accordingly longer, I think it is about 1.5 hours.
- After the pressure has escaped from the pot, the chicken is taken out of the broth with a slotted spoon and the two jars of poultry stock are added to the broth.
- While the chicken is cooling down, the various vegetables are washed, cleaned and cut into bite-sized pieces. Then all come in the chicken broth and the soup is heated again vigorously. In the pressure cooker until the lid closes, then immediately turn off the stove again. With the normal pot, the soup should simmer again for about 15 to 20 minutes.
- During this time, the chicken meat is removed from the bones, the skin and fat parts are removed and the sheer meat is cut into pleasant edible pieces and then added back to the soup.
- The rice was also briefly cooked in the meantime, is now drained and also comes into the soup.
- Everything is now again seasoned with pepper, salt and a lot of freshly chopped parsley. If you do not want to give up, put the Maggiflasche on the table for seasoning.
- The soup is now ready to be eaten, stuffed into plates or cups, garnished with parsley and served with fresh rolls or sliced, fresh farmer's bread.
A dessert might still fit the soup, though I highly recommend dessert as my tangerine cream dessert.
All have a good appetite and have fun cooking and enjoying.
The data for the cooking time refer to the cooking in the pressure cooker, with the normal pot, the cooking times are scheduled accordingly longer.
