Vegetable Soup with UMAMI TOPPING
Ingredients (4 servings)
| Onions |
200 g |
| Celery |
80 g |
| Carrots |
200 g |
| Cabbage |
400 g |
| Red bell peppers |
200 g |
| Broccoli |
250 g |
| Olive oil |
2 tbsp |
| Chicken stock |
900 ml |
| Bay leaf |
1 |
| Thyme |
1/4 tsp |
| Oregano |
1/2 tsp |
| Salt |
As needed (approx. 2/3 tsp) |
| Black pepper |
pinch |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
As needed |
Directions
- Cut the vegetables into 1–2 cm cubes.
- Heat the olive oil in a pot and fry the vegetables from step [1]. Once the vegetables have become soft, add the bay leaf, thyme, and oregano,
and continue to fry.
- Add the chicken stock and bring to the boil, then reduce the heat and simmer for 15–20 minutes.
- Serve in a bowl and top with UMAMI TOPPING.
