Minestrone
Ingredients for 4:

• 1 small leek
• 2 carrots
• 150 g celery stalks
• 150 g potatoes
• 150 g green beans
• 1 zucchini
• 2 tomatoes
• ½ can (425 ml) of white beans
• 5 tbsp olive oil
• 2 tsp vegetable soup (instant)
• 50 g soupnoodles
• 1-2 cloves of garlic
• ½-1 bunch of basil
• 25 g grated Parmesan cheese
• salt
• white pepper

1. Clean the vegetables. Cut the leek into rings and the carrots and celery into slices. Break the green beans into pieces. Chop up the zucchini, potatoes and tomatoes. Drain the white beans.
2. Heat up 2 tbsp oil in a saucepan. Steam the vegetables,without the tomatoes and white beans. Add 1 Litre water to it and let it boil. Stir the instant vegetable soup into it and leave it covered 15 minutes until cooked. About 5 minutes before the end add the tomatoes, white beans and noodles to the soup.
3. Peel the garlic and press it through a garlic press. Wash the basil and cut it, leave a little bit for the decoration. Mix garlic, basil, Parmesan cheese and 3 tbsp oil to a paste.
4. Season the soup to taste with salt and pepper. Don't let it boil. Serve the soup in a bowl.

Time needed about 40 minutes. Per person about 360 kcal/ 1470 kJ.

EXTRA: You can make this soup at any time of the year with seasonal vegetables. And instead of noodles you can use rice.

Pumpkin soup
Ingredients for 4:

• 2 cups cooked and mashed pumpkin
• 20 g butter
• 125 ml vegetable soup
• 2 chopped onions
• 60 ml milk
• 125 ml cream
• salt, pepper and nutmeg

1. Combire the pumpkin, butter, vegetable soup, onions and milk in a mixer.
2. Put the mixture into a big saucepan and stir the cream in.
3. Everyone to his own taste can add salt and pepper.
4. Heat up.
5. Decorate with cream and nutmeg and serve it hot.

Tomato Soup
Ingredients for 4:

• 50 g rice
• Salt
• 2 onions
• 1 clove of garlic
• 1-2 tbsp olive oil
• 2 tbsp flour
• 800 g peeled tomatoes
• 500 ml vegetable soup
• pepper
• sugar
• 1 bunch of basil
• 1 bunch of chervil
• 4 tbsp whipped cream

1. Cook the rice in salt water.
2. Peel and chop the onions and the garlic. Wash and dry the herbs and carefully remove the leaves. Keep some aside for the decoration and chop the rest very finely. Wash the tomatoes, remove the stalks and chop.
3. Heat the oil in a saucepan and gently fry the onions and the garlic. Sprinkle the flour on and brown. Add the chopped tomatoes, the herbs and the vegetable soup and add salt, pepper and sugar to taste. Simmer about 15 minutes.
4. Poree the soup and stir the cream in and fill into soup plates. Place 2 tbsp rice in the soup and serve with basil and chervil.

Onion Soup
Ingredients for 4:

• 500 g onions
• 1 tbsp oil
• 1 litre vegetable soup
• white pepper
• nutmeg
• 2 tbsp chopped parsley

1. Peel and slice the onions into fine rings, fry gently in the oil.
2. Fill up with the vegetable soup and simmer 10 minutes.
3. Taste with nutmeg and white pepper and serve with parsley.

Tip: Place a slice of toast covered with grated cheese on the soup and put under grill briefly.

Watercress Soup
Ingredients for 4:

• 50 g onions
• 200 g button mushrooms
• 1 tbsp lemon juice
• 2 small boxes of watercress
• 1 tbsp butter
• 750 ml vegetable soup
• salt, pepper, nutmeg
• mashed potatoes flakes
• 200 g crème fraiche

1. Peel and chop the onions. Clean, wash and slice the mushrooms and squeeze a bit of lemon juice on them.
2. Cut off, wash and shop the watercress.
3. Melt the butter and brown the onions. Add the mushrooms and fill up with the vegetable soup, cook about 2 minutes.
4. Taste with the spices. Add the cress.
5. Thicken with the flakes; add the crème fraiche and serve.

Unripe grain soup with walnuts
Ingredients for 4:

• 50 g onions
• 20 g margarine
• 80 g unripe spelt grain whole-meal
• 60 g walnut kernels
• 1 litre vegetable soup
• 200 g zucchini
• 300 g button mushrooms
• salt
• 1 bunch of parsley
• 60 g crème fraîche

1. Chop the onions and brown in the margarine. Add the unripe spelt grain wholemeal and fry. Grind half of the walnuts, add to the unripe spelt grain and fill up with vegetable soup. Simmer with a lid about 10 min. Chop the rest of the walnuts.
2. Wash and slice the zucchinis. Clean, wash and slice the mushrooms. Cook for short time in the soup. The vegetables should still be firm.
3. Add the chopped parsley and the crème fraîche to the soup and sprinkle with the chopped walnuts.

Red lentil soup with tofu
Ingredients for 4:

• 250 g tofu
• 2 tbsp oil
• 2 red onions
• 2 cloves of garlic
• 100 g red lentils
• 2 tbsp tomato paste
• 1 litre vegetable soup
• salt, pepper
• 1 bunch of spring onions

1. Chop the tofu and brown it in oil. Flavour with salt and pepper, take out of the saucepan and keep it warm.
2. Peel and chop the onions and the garlic and brown in oil.
3. Wash and drain the lentils and brown with the tomato paste.
4. Add vegetable soup, bring to the boil and cook slowly about 20 minutes. Flavour with salt and pepper.
5. Clean and slice the spring onions, add and cook about 10 minutes. Add the tofu and heat up.

Potato Soup Jana
Ingredients for 4:

• 1,5 L water
• 6 tsp vegetable soup
• 1 tsp salt
• 1 kg potatoes
• 2 leeks (300 g)
• 1 bunch of carrots
• 2 triangles of herb-flavoured cheese (100 g)
• 250 g cream
• spices to flavour

1. Peel the potatoes and chop. Slit the leeks, wash and cut. Wash, peel and chop the carrots.
2. Boil water with salt. Boiled water » add vegetable soup. Add carrots, potatoes and leeks. Cook 15 minutes.
3. Add cream and the cheese in little pieces. Stir! Bring to the boil again when the cheese is dissolved. Cook on low heat for the next 10 minutes. Flavour with spices.

Borschtsch with beans
Ingredients for 6:

• 1 onion
• 2 glove of garlic
• 2 beetroot
• 100 g celeriac
• 200 g carrot
• 500 g cabbage
• 1 tbsp sunflower oil
• 3 tbsp tomato paste
• 2 l vegetable soup
• 1 bay leaf, salt, pepper, 1 tsp marjoram
• 100 g cooked red beans out of a tin
• 1 tbsp vinegar (Aceto Balsamico)
• 1 tbsp chopped parsley
• 6 tbsp sour cream

1. Peel and chop the onion and the garlic. Wash and clean the beetroot, celeriac and the carrot. Cut in small strips. Throw the rough part away. Wash and dry the cabbage and cut out the stalk. Cut in small stripes, too.
2. Heat up the oil in a big saucepan. Brown the onion and the garlic for about 1 minute. Add the beetroot, celeriac and carrot. Add the cabbage.
3. Mix the vegetables with the tomato paste and cook about 10 minutes. Add the vegetable soup and boil. Add the bay leaf and flavour with salt, pepper and marjoram.
4. Cook covered with low heat for about 20-30 minutes. Add the beans in the last 5 minutes and cook. At the end flavour with the vinegar and the parsley. Decorate with sour cream.

Cold cucumber soup
Ingredients for 4:

• 1 cucumber
• 1 small onion
• 1 glove of garlic
• 2 tbsp lemon juice
• 500 g yoghurt
• 125 g double cream
• salt
• pepper

1. Peel and chop the cucumber and the onion. Peel and chop the garlic. Mix the cucumber, onion, garlic, lemon juice and yoghurt in a mixer.
2. Add double cream and mix until the soup is smooth.
3. Flavour with salt and pepper, fill into a bowl and cover and keep cold.
4. Maybe flavour again and fill the soup into chilled bowls.

Mushroom soup
Ingredients for 4:

• 400-600 g brown cap mushrooms
• 1 mealy cooking potatoes
• 20 g butter
• ½ l vegetable soup
• salt
• pepper
• 2 tbsp crème fraîche
• fresh chopped herbs

1. Wash and chop the mushrooms. Brown in butter, add vegetable soup, flavour with salt and pepper.
2. Cook about 5 minutes. Mix with a mixer and add crème fraîche. Decorate with the herbs.

TIP: If you don't want to mix the soup, you don't need to. The soup looks better then and it tastes the same.

Clear Vegetable soup with garnish
Ingredients for 4:

• 1 piece of celery
• 1 kohlrabi
• 1 carrot
• 1 onion
• 1 turnip
• 1 parsley root
• 1 leek
• 40 g butter
• Herbs (bay leaf, cumin, pimento, garlic, peppers and anything else you have in your kitchen)
• salt
• pepper

1. Clean and chop the vegetables. With a gourmet cutter cut some fish shapes out of the turnip and put aside, chop the rest of the turnip.
2. Peel and chop the onion. Steam the onion in butter; add the rest of the vegetables and steam.
3. Add water (the vegetables have to be covered) and add the herbs. Cook over medium heat in a covered pot. The vegetables have to be soft.
4. Pour the vegetable stock through a colander and throw the vegetables away. Flavour with salt and pepper and serve with the fish shapes and the quark and basil dumplings.

Quark and Basil Dumplings

• 250 g low-fat quark
• 30 g butter
• 2 egg yolks
• 2 stiff egg whites
• 120-150 g freshly grated crumbs e.g. tasty crisp bread
• 1 bunch of chopped basil
• salt
• pepper
• a little bit of the zest of a lemon

1. Put the quark into a tea towel and squeeze.
2. Stir the butter till creamy and add, one by one, the 2 egg yolks and the quark, add the crumbs and the basil.
3. Flavour and add the stiff egg white.
4. Shape some dumplings with moist hands and cook in salty water about 15-20 minutes.

TIP: Cook the dumplings in a separate pot, keep warm and divide with a skimmer into the soup bowls. Otherwise the dumplings will sit at the bottom of the soup pan and it's not easy to get them.

Creamy broccoli soup
Ingredients for 4:

• 400-600 g broccoli
• 1 mealy cooking potato
• 20 g butter
• ½-3/4 l vegetable soup
• salt
• pepper
• 2 tbsp crème fraîche
• chives

1. Wash and chop the broccoli. Brown in butter, fill up with vegetable soup, flavour with salt and pepper.
2. Cook about 20 minutes. Mix with a mixer.
3. If necessary add vegetable soup to mixture. Chop the chives and add.

Yellow bell peppers soup
Ingredients for 2:

• 1 onion
• 1 bowl (about 500 g) light yellow pointed bell peppers
• 1 tsp oil
• 250 ml vegetable stock
• 2 tbsp BUKO-low fat-cream cheese with spicy herbs

1. Peel and chop the onion. Seed and chop the bell peppers. Steam the onion and the bell peppers in oil.
2. Add vegetable stock and the cream cheese. Cook everything together for about 15 minutes.
3. Liquidise the soup and prepare.

Creamy zucchini soup
Ingredients for 2:

• 1 onion
• 2 zucchini
• 1 tsp oil
• ¼ l vegetable stock
• salt
• pepper
• 2 tbsp crème fraîche
• 1 square (about 17 g) low fat cream cheese mit fresh herbs

1. Wash and chop the onion and the zucchini. Brown in oil, add vegetable stock, flavour with salt and pepper.
2. Cook about 5-10 minutes. Mix with a mixer and add cream cheese. Decorate with tomato.

Leek and Potato Soup
Ingredients for 4:

• 1 kg potatoes
• 2 leeks
• 2 tsp low-fat margarine
• curry powder
• 500-600 ml vegetable stock
• pepper
• nutmeg
• parsley
• 2 tbsp low-fat cream cheese

1. Peel, wash and chop the potatoes. Cook the chopped potatoes in water about 35 minutes, after that mash half with about 50 ml vegetable stock. Clean, wash and slice the leeks.
2. Heat the margarine and brown the leeks. Sprinkle a bit of curry powder and brown a few minutes more.
3. Add vegetable stock and cook about 20 minutes.
4. Add mashed potato and chopped potatoes and flavour with pepper, nutmeg and curry powder. Add parsley and cream cheese and serve.

Brussel sprouts soup
Ingredients for 4:

• 700 g Brussel sprouts, frozen
• 700 g potatoes
• 1 onion
• 2 tsp oil
• 1 l vegetable stock
• salt
• pepper
• nutmeg
• 200 g sour cream

1. Defrost the Brussel sprouts. Peel, wash and chop the potatoes. Peel and chop the onion.
2. Brown the onion in oil. Add Brussel sprouts and potatoes and fill up with the vegetable stock. Flavour with the herbs.
3. Cook about 20 minutes. Mix the sour cream with some hot vegetable soup and add to the soup- k eep off the boil.

Bell pepper soup with semolina dumplings
Ingredients for 2:

• 1 onion
• 2 red bell peppers
• 1 tsp olive oil
• 250 ml vegetable stock
• paprika powder
• a pinch of sambal oelek

semolina dumplings:

• 60 ml low-fat milk
• 1 tsp half-fat margarine
• 20 g semolina

1. Heat up milk, add margarine, boil. Add semolina, take away from the stove and stand about 15 minutes.
2. Meanwhile peel and chop the onion. Wash, peel and chop the bell peppers. Put some strips aside for decoration. Brown onions and bell peppers in oil. Add paprika powder, vegetable soup and samabal oelek and cook about 15 minutes.
3. Holding 2 teaspoons together make round dumplings out of the semolina mash and leave to stand in salt water just off the boil till ready.
4. Mix the soup and decorate with dumplings and bell pepper strips.

Quick pea soup
Ingredients for 4:

• 8-10 mealy potatoes
• vegetable stock
• 1 big onion
• 1 tin peas (280g)
• fondant
• nutmeg
• salt
• pepper

1. Peel, wash and chop the onion and the potatoes. Cook in vegetable stock.
2. Mash with a mixer. Add half of the peas and mix again.
3. Add the restof the peas. Flavour with fondant, nutmeg, salt and pepper.
4. If you like you can round it off with cream or crème fraiche.

Carrot soup
Ingredients for 6:

• 500 g carrots
• 1 tsp oil
• 1,5 l vegetable stock
• 500 g potatoes
• salt
• pepper
• curry powder
• 50 ml orange juice
• cream cheese

1. Peel, wash and chop the potatoes and cook in salt water about 20 minutes.
2. Peel and chop the carrots and brown in oil. Add the vegetable stock, bring to boil and cook about 15 minutes until soft. Puree the carrots and the vegetable stock with a mixer.
3. Add the cooked potatoes and puree again. Flavour with salt, pepper and curry powder and flavour with the orange juice.
4. Decorate with cooked carrot slices and cream cheese.

Velvety Potato soup
Serves 4

• 1 kg potatoes
• 1 l vegetable soup
• 30 ml tinned milk (10% fat)
• pepper
• salt
• nutmeg
• 1 tsp oil
• 1 onion

1. Peel, wash and chop the potatoes. Cook the chopped potatoes in vegetable stock about 35 minutes, after that mash with a mixer. Put some potatoes aside for decoration.
2. Add the milk and flavour with pepper, salt and nutmeg.
3. Heat up the oil in a saucepan. Peel and slice the onion. Brown the onion rings in the oil.
4. Fill the potatoes and the potato soup into soup plates and decorate with onion rings.

Brussel sprouts soup
Serves 4

• 450 g Brussel sprouts, frozen
• 3 medium potatoes
• 1 onion
• 1 tsp oil
• 750 ml vegetable stock
• salt
• pepper
• nutmeg

1. Peel, wash and chop the potatoes. Peel and chop the onion.
2. Brown the onion and the potatoes in oil. Add Brussel sprouts and fill up with the vegetable stock..
3. Cook about 20 minutes.
4. Put some Brussel sprouts aside for decoration.
5. Puree the soup and flavour with salt, pepper and nutmeg.
6. Decorate with the Brussel sprouts.

Mustard Soup
Serves 4

• 1 leek
• 2 tbsp half-fat margarine
• 2tbsp flour
• 1 litre vegetable stock
• 100 g cream cheese, 0,2 % fat
• 100 ml condensed/evaporated milk, 4 % fat
• 2 tbsp Dijon mustard, grainy and spicy
• 1 tbsp medium mustard
• 1 tbsp Bavarian mustard, sweet
• salt
• liquid sweetener

1. Clean, wash and slice the leek.
2. Heat the margarine in a saucepan, brown the leek, sprinkle with flour, add the vegetable stock, boil and cook on low heat for about 10 minutes.
3. Add milk, cream cheese and mustard and flavour with salt and liquid sweetener.
4. Decorate with fresh leek slices and parsley.

Bean and tomato soup
Serves 4

• 1 big onion
• 600 g / 21 oz tomatoes
• 1 tsp oil
• 3 tbsp tomato paste
• 1 jar of green French beans (360 g / 12 oz)
• 1 l / 4 cups vegetable stock
• 2 tsp Aceto Balsamico vinegar
• salt
• pepper
• 1 stalk of savoury

1. Peel and chop the onion. Skin the tomatoes, remove the stalk and chop. Drain the beans.
2. Heat the oil in a tall saucepan, brown the onions and the tomato paste. Add the tomatoes and brown.
3. Add the vegetable stock and the beans. Flavour with vinegar, salt and pepper. Add the savoury and bring to boil. Reduce the heat and cook for about 30 minutes. Stir from time to time.
4. Remove the savoury and flavour if necessary.

Green beans stew
Serves 2

• 500 g / 1 ¼ lb green beans
• 350 g / 12 oz potatoes
• 140 g / 4 ¾ oz smoked tofu
• 2 tsp oil
• 1 bunch of savoury
• 2 small onions
• 500 ml / 16 fl oz vegetable stock
• salt
• pepper

1. Prepare the beans, cut into 2 cm pieces and blanch (in boiling water about 3-5 minutes and then run under very cold water).
2. Peel and chop the potatoes and the onions. Wash, dry and chop the tofu. Wash and chop the savoury.
3. Heat the oil. Brown the onions, potatoes and the tofu. Add the vegetable stock Add the beans and the savoury and simmer for about 15 minutes. If necessary flavour with salt and pepper.

Wine and garlic soup
Serves 2

• ½ bulb (10 cloves) of garlic
• 1 tsp vegetable fat with butter flavour
• ½ l / 17 fl oz vegetable stock
• 250 ml / 8 fl oz white wine (Riesling, dry 2004 from the winery Fortino
• 2 tsp herbs Provencal, dry
• 75 ml / 2 ½ fl oz Dr. Oetker Crème balance, liquid, 7,5 % fat or sour cream
• 2 tbsp bread croutons
• 1 tsp thyme leaves
• salt
• pepper

1. Peel and press the garlic through a garlic press.
2. Brown the garlic in the vegetable fat, add the vegetable soup and the wine, add the dried herbs and simmer on low heat for about 30 minutes.
3. Add the crème balance or sour cream and flavour with salt and pepper. If you like you can add a dash of white wine.
4. Fill the soup into soup cups, sprinkle with the bread croutons and the thyme and serve.

Spicy vegetable soup
Serves 2

• 350 g / 12 oz summer vegetables (cauliflower, peas, carrots, green beans), frozen
• 100 ml / 7 tbsp vegetable stock
• 500 g / 1 ¼ lb pureed tomatoes
• 1 tsp chilli mustard from the company Schwerter Senfmühle
• About 100 g / 3 ¾ oz whole wheat pasta e.g. farfalle

• Cook the pasta in salt water.Meanwhile simmer the vegetables in the vegetable stock until soft. Add the tomatoes and flavour with the mustard.
• Drain the pasta and add to the soup.

Chinese Soup
Serves 2

• 300 g / 11 oz Chinese mixed vegetables, frozen
• 1 bunch of spring onions, cut into rings
• 1 tsp oil
• ½ l / 17 fl oz vegetable stock
• 180 g / 6 oz soy bean sprouts
• 1 tbsp bright soy sauce
• ½ tsp chilli flakes

1. Brown the mixed vegetables and the spring onions in oil, add the vegetable stock and simmer for about 10 minutes.
2. Add the sprouts and simmer again for 5 minutes. Flavour with soy sauce and chilli flakes.

Turnip and carrot soup
Serves 4

• 750 g / 1 ½ - 1 ¾ lb potatoes
• 1 kg 7 2 ¼ lb turnip
• 300 g 11 oz carrots
• 1 onion
• 2 tsp oil
• 1 litre / 4 cups vegetable stock
• 2 bay leaves
• salt
• pepper
• parsley
• some drops of Worcester sauce

1. Peel and chop the potatoes, turnip and carrots. Peel and chop the onion.
2. Heat the oil in a big saucepan. Brown the onion. Add the potatoes, turnip and the carrots and brown. Add the vegetable stock and the bay leaves. Cover and cook on low heat for about 30 minutes.
3. Flavour with salt, pepper and Worcester sauce and decorate with parsley.

Spinach Soup
Serves 4

• 450 g / 1 lb spinach, frozen
• 1 onion, chopped
• 1 tsp vegetable creme with butter flavour
• 250 ml / 8 fl oz milk
• 250 ml / 8 fl oz vegetable stock
• salt
• pepper
• nutmeg

1. Defrost the spinach and squeeze.
2. Brown the onion in the vegetable fat. Add the spinach and sautèe lightly. Add milk and vegetable stock, bring to boil and simmer for about 20 minutes.
3. Purèe with a mixer and flavour with salt, pepper and nutmeg.

• You could add coffee creamer or crème fraîche.

Sauerkraut Soup
Serves 2

• 500 g / 1 ¼ lb Sauerkraut
• 1 onion
• 1 tsp oil
• 500 g / 1 ¼ lb potatoes
• 1 l / 4 cups vegetable stock
• ½ leek
• 1 red bell pepper
• salt
• bell pepper (paprika) powder, sweet
• 160 g / 5 ½ oz vegetarian "Wiener" sausages

1. Blanch the sauerkraut with hot water or boil in water for short time. Drain and chop.
2. Peel and chop the onion and the potatoes.
3. Heat the oil, brown the onion. Add vegetable stock, Sauerkraut and potatoes and cook for about 10 minutes.
4. Wash, clean and slice the leek. Wash, clean and slice the bell pepper.
5. Add leek and bell pepper and cook everything together for 10 minutes again. Flavour with salt and paprika powder.
6. Slice the sausages, add to the soup and simmer.

Cabbage Soup
Serves 4

• 750 g / 1 ½ - 1 ¾ lb Jaroma cabbage
• 500 g / 1 ¼ lb potatoes
• 1 kohlrabi
• 1 onion
• 1 tsp vegetable fat
• 1 l / 4 cups vegetable stock
• salt
• pepper

1. Cut the cabbage in quarters, wash, throw the stalk away and chop. Peel and chop the potatoes and the kohlrabi. Chop the kohlrabi leaves and put aside for decoration.
2. Peel and chop the onion. Heat the fat and brown the onion. Add the potatoes and the kohlrabi and fill up with the vegetable stock.
3. Add the cabbage and cook covered for about 30 minutes.
4. Flavour with salt and pepper and decorate with the leaves.

• Serve with brown bread. If you like, you can exchange the kohlrabi for 2 carrots, then it's more colourful.