Classic vegetable soup

For a classic vegetable soup, you need a lot of fresh vegetables and herbs. You can cook it both in water and in meat broth. This is the perfect lunch for dieters, for baby food.

Ingredients

• Water - 2.5 Liters
• Potatoes - 3 Pieces
• Onion - 1 Piece
• Carrots - 1 Piece
• Tomato - 1 Piece
• Cauliflower - 200 Grams
• Green peas - 70 Grams
• Greens - 1 Bunch
• Salt - To taste
• Butter - To taste (portioned)

Directions

1. Prepare vegetables for soup. Wash and clean everything. Boil the water. Season with salt to taste. Be sure to remove the peel from the tomato. Cut the onions, carrots and potatoes into small pieces. Put them first in boiling water, cook for 15 minutes.
2. Disassemble the cauliflower into small inflorescences. Cut the peeled tomato into cubes, chop the dill. After 15 minutes, add cauliflower, peas and tomato to the soup. Boil for another 10 minutes.
3. Season the soup with herbs and then turn it off. Let it brew for 10-15 minutes - and serve with butter. Bon Appetit!