Vegetable Soup with Croutons


Rating: 4.00 / 5.00 (32 Votes)


Total time: 15 min

Servings: 2.0 (servings)

For the vegetable soup:














For the croutons:





Instructions:

For the vegetable soup, clean and wash the vegetables. Cut the bell bell pepper, carrot and celery into cubes. Pour in the filtered water from the BWT table water filter and cook together with the herbs (parsley, celery herb) and spices (peppercorns and juniper berries) over a gentle heat until al dente. Add the corn and peas before the end and let them simmer. Season with salt and pepper and serve.

For the croutons, mix the lime juice with butter. Spread whole wheat bread with the butter and cut into even cubes. Toast in a coated pan over low heat until golden on all sides.

Serve the vegetable soup with croutons hot.

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