Vegetable Soup

Provides 4 servings. Preparation time is 40 minutes.
This traditional Austrian Vegetable soup is not only
savoury and healthy but also relatively cheap and easy to
prepare. In contrast to other classical vegetable soups like
minestrone from Italy, Austrian vegetable soup contains
flour and is therefore filling and warming in winter. The
ingredients are very varied depending on the recipe.
Typically they are a combination of root vegetables like
carrots and celery, cabbage types like cauliflower and
Brussels sprouts, pulses like peas as well as onion
and leek.

Ingredients

• 1.5L Water
• 200g Cauliflower
• 100g Brussels sprouts
• 70g Carrots
• 30g Celery
• 90g Leek
• 100g Green beans
• 1.8g Salt
• 20g Yellow carrot
• 2 Vegetable stock cubes
• 3g Chopped parsley
• 30g Butter
• 30g Flour 
• 
  
• Nutritional information per 100g of edible portion
• 
  
• Energy (kcal / kJ) 400 / 1697
• Protein (g) (N x 6.25) 1.4
• Total Fat (g) 
•    of which saturated fatty acids (g)
• 1.3 
• 0.8
• Carbohydrates (g) 
•    of which sugars (g)
• 95.6 
• 2.4
• Dietary fibre (g) 1.75
• Sodium (mg) 99.8
• Values obtained from laboratory analyses

Preparation

Clean and peel the vegetables. Chop the cauliflower,
Brussels sprouts, cube the green beans, carrots and
celery and slice the leeks. Add the water to a pot and bring
to the boil. Add the salt, the stock and the vegetables
which take longest to cook. Then add all the remaining
vegetables including the chopped parsley. Cook for about
30 minutes then remove the vegetables from the pot but
leave the soup. Heat the butter in a separate pan, then
add the flour and heat the roux until it is light brown. Add
the vegetables and the roux to the soup and cook for a
further 5 minutes.