Vegetable soup: strengthen the immune system: warm, tasty and healthy

The coronary crisis has the world firmly in its grip. With each passing day, people are becoming more and more aware that health is one of the most important goods that people have. However, in addition to the motto “stay home and save,” we can do more to protect ourselves and others. What about a real vitamin accelerator? Sounds good, doesn’t it!

Because now we need vitamins and minerals that strengthen our body to arm ourselves against invisible enemies. Classic home remedies like ginger tea with lemon can help. But sports and exercise in the fresh air also strengthen the immune system.

As you now spend more time at home, you could once again swing the wooden spoon, evoke a delicious meal on the table and, moreover, provide your body with important vitamins.

Goodbye to viruses: Hot vegetable soup strengthens the immune system

It’s quick and easy with nutritious vegetable soup. Especially when it’s cold outside, hot soup is a real soul warmer. With its valuable ingredients made from vegetables, herbs and spices, the superfood ensures that you stay healthy and fit. You can use everything you have at home to prepare it. Whether it’s leeks, carrots, potatoes, celery, peas, cauliflower or beans – take a look and see what’s hidden in your fridge or cellar.

Recipe: vegetable soup with parmesan

Commitment time: 60 minutes
Portions: 4
Level of difficulty: easy

You need:

• 4 potatoes, about 500 grams
• 1 pumpkin, about 200 grams
• 3 to 4 carrotsabout 300 grams
• 1 piece of celery, about 100 grams
• 1 leek, about 80 grams
• 1 handful of peas (frozen)
• 1 liter vegetable broth
• 3 tablespoons tomato paste
• Salo
• pepper
• Italian herbs
• grated parmesan

Step 1: Chop, Cut and Sort.

Once you have everything together, you start washing the individual ingredients. Then the vegetables are cut. Cut the carrots, potatoes and pumpkins into bite-sized pieces. The leek is cut into rings and the celery into cubes. Set aside the carrots, potatoes, leeks and celery in a bowl, leaving the pumpkin separately on the cutting board.

Step 2: Warm up!

Heat a large saucepan and add a little oil. If this is hot, add potatoes, leeks, carrots, celery and three tablespoons of tomato paste. Fry everything briefly until it sticks to the bottom of the pot.

Step 3: Remove and drag.

The fried vegetables are then thawed with a liter of vegetable stock. Boil over medium heat for about 15 minutes.

Step 4: What belongs together comes together.

After 15 minutes add zucchini and peas. Now season the soup with salt and pepper and refine it with the Italian herbs. Now cook again for 15 minutes.

Step 5: On your plates, do, go!

After a total of 30 minutes of cooking, the soup is ready. Depending on your taste, it can be cooked longer or shorter – but the vegetables should still have some bite. Now the plates can be filled. Sprinkle Parmesan on top of the soup for that extra flavor. Enjoy your meal!

Hygiene in the kitchen:

wash your hands	Soap your hands thoroughly and wash them for about 20 seconds. Don’t forget your thumbs, spaces between them and the backs of your hands.
changing table	Cut meat and vegetables on different boards. Change the knife at the same time.
wash towels	Wash cloths at 60 degrees to kill germs.
Pure dishwashing brush	Clean the washable brush in the dishwasher and replace it regularly.
Clean refrigerator	The refrigerator should be cleaned once a month.

For more tips on how to strengthen your immune system, click here.