Veggie soup perfect for the stormy, windy autumn days, for lunch after a nice long walk in the woods or in the evening on the couch in front of the fire place. Whenever your decide to make it, I am sure you will enjoy the spicy, veggie taste!
Ingredients for 4 liters.:
How to prepare it:
Peel the onion and fine slice it. Take the leaves of the thyme of the twig and mince them if needed. Cut the mushrooms into small slices. Remove both ends of the zucchini and cut the zucchini in quarters (in the length of the vegetable). Chop the quarters into thin slices.
Remove the top of the pointed pepper. Remove the seeds and chop the pepper into small pieces. Peel the garlic and remove the root.
Put a soup pan on the stove. Add some butter, once the butter is melted, add the onions and the thyme. Squeeze out the garlic. Fry the onions for about 3 minutes and stir well. Add the mushrooms and the zucchini. Fry for 10 minutes and stir regularly.
After 10 minutes, you can add the vegetable stock. Bring the soup to the boiling point and have it simmer for 10 minutes. Finally add the pointed pepper and potentially some additional pepper. Have the soup boil for another 5 minutes and ready to eat.
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