Vegetable Soup with Chanterelles

Salt, pepper Parsley, chopped Peel onion and garlic, chop finely. Remove peel from potatoes and carrots. Rinse and clean celery. Cut potatoes, carrots and celery into thin slices. Rinse white cabbage, remove stem and cut leaves into narrow strips. Blanch (scald) tomatoes and peel, remove stalks and finely dice flesh. Clean chanterelles, if necessary rinse and dry, cut into strips, rinse parsley, toss dry and chop finely. Bring the vegetable soup to the boil. Add onion and garlic, cover and cook for 10 minutes. Add potatoes, carrots and celery, season with thyme, new spice and nutmeg. Make the soup for 7 minutes. Add the cabbage and cook for another 6 minutes. Heat the oil in a frying pan. Roast the chanterelles in it for 3 min while stirring.

Mix the chanterelles and tomatoes with the soup. Cook the soup for another 3 minutes, remove from the heat, season with salt and freshly ground pepper and serve sprinkled with parsley.

Per person 1, 7 points

Our tip: It is best to use fresh herbs for a particularly good aroma!

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