Vegetable broth
Print recipeYou can always enjoy a bowl of soup! Contrary to what many people think, soup doesn't need to simmer for hours. Keep it simple — chop some vegetables and cook them with water and salt in a pan. A simple broth is ready in half an hour and lovely as lunch, a starter or a savoury breakfast. That might sound unusual, but trust me, it's a wonderful way to start your day.
Tip: Make a double batch and store it in the fridge. That way you can enjoy it for 3 days!
Ingredients
- 1.5 l water
- 1 level tablespoon salt
- 2 carrots
- 1 leek
- 1 courgette
- 3 stalks of celery
- 150 g mushrooms
Topping
- Handful of fresh parsley
- 1 clove of garlic, pressed
Method
- Place a pan on the hob with 1.5 l water and salt. Peel and chop all the vegetables into pieces and add to the pan. Cook for 30 minutes.
- Taste whether there is enough salt in the soup; if not, add another pinch. Garnish with chopped parsley and garlic.