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Read our interview with Prof. Dr. Volkmar Nüssler (Head of TZM): Healthy eating is so simple
The ape’s recipes are overseen by nutritionist Veronika Flöter, who oversees TZM’s nutrition counseling center. Eckart Witzigmann vegetable soup has passed this test after all fresh products with valuable ingredients are used.
Why is vegetable soup so healthy
Due to its high proportion of different vegetables and legumes, this soup offers many vitamins, minerals and trace elements as well as proteins and fiber. Scientific studies show: Consumption of vegetables and fiber promotes health and reduces the risk of cardiovascular disease and cancer. Dietary fiber promotes digestion. Increased intake, sufficient fluids and plenty of exercise can relieve symptoms of constipation.
Recipe: Vegetable soup by Eckart Witzigmann
Ingredients (for 4 servings)
2 cloves garlic
6 tablespoons fried oil
1 small bunch of basil
1 stuffed spoonful of parmesan
1 half strain (60 g)
4 tablespoons butter (80 g)
1 small potato (40 g)
1 small carrot (50 g)
1 small turnip (50 g)
1 leek (50 g)
1 tomato (50 g)
1 handful of spinach or thistle
1 stick of celery (40 g)
1 branch garnish (a branch of fresh parsley, thyme and laurel)
600 ml vegetable stock (ingredients and preparation see below)
50 grams of green beans
50 g peas, frozen
1 small pumpkin (40 g pumpkin)
1 large onion
2 large or 4 small ascalots
2 thick leeks (350 g)
100 g celery
1 large bulb of fennel (250 g)
200 g oyster mushrooms or button mushrooms
3 tablespoons olive oil
3 cloves garlic
1.5 liters of water
2 laurel leaves
6 sprigs of flat-leaf parsley with the herb
1 tablespoon sea salt
15 white peppercorns
You can find the corresponding recipe for plague here
Eckart Witzigmann’s advice: Cook slowly!
Quantity and shelf life advice: Keep in the refrigerator for a few days. Can be frozen.
Preparation of the vegetable soup (preparation time: 90 min):
Peel onions and shallots. Cut and wash the leeks carefully. Clean and wash the carrots, celery and fennel. Cut everything into not too small pieces. Clean the mushrooms. Briefly sauté onions and shallots in fried oil sweat.
Add the leeks, carrots, celery, fennel, mushrooms and the unpeeled and crushed garlic cloves. Fill the pot with water.
Add the bay leaves, parsley slices (tie them with a kitchen string before), helmets and marzipan, bring everything to a boil briefly. Boil gently for 20 minutes. Remove from the heat, add the peppercorns and then cook for 20 minutes ellasi. Pour everything through a sieve and just press lightly.
Cut all the vegetables into small cubes. Finely chop the spinach.Finely chop 1 garlic. Fry the onions and garlic in 3 tablespoons of oil and butter until translucent stew. Add the potatoes, carrots, turnips, leeks, tomatoes, celery and the bouquet and pour in the vegetable stock.
With salt and pepper taste. Let everything simmer gently for 20 minutes. Cook the beans separately until tender. Blanch the peas separately in boiling water and add shortly before the end of cooking time along with the beans, the spinach and the sliced pumpkin.
Remove the bouquet garnish, season the soup again with pepper and salt and mix the pestle (see recipe) with the soup.
Enjoy your meal!
The nutritional value per serving (approx. 324 g) corresponds approximately to:
345 kcal of energy
5 grams of protein
33 grams of fat
5 grams of dietary fiber