Vegetable and oatmeal soup

About 10 percent of the diet should be made up of soups, which means 1-2 bowls of soup every day. In winter, prepare soups by putting all the ingredients in cold water, because in this way the vegetables warm the body more.

Preparation steps

Put the vegetables in cold water and cook for 15 minutes. Discard the vegetables and use the liquid you got as a base.
Fry the oatmeal briefly in a dry pan and cool.
Pour cold stock over the roasted flakes, add more water, bay leaf, leeks, carrots, salt if necessary and cook for about 10 minutes.

Serving

Serve sprinkled with parsley and basil.

Advice

If you want to enhance the taste of the soup, add more soaked kombu seaweed and fresh ginger when cooking the stock.

Ingredients

For the foundation:

onion shells
ble peel
young onion and leek roots
hard parts of cabbage and cauliflower
1 lwater
50 goatmeal
1laurel
200 ggrated carrots
200 gfinely chopped leeks
½ teaspoonssalts

To serve:

½ spoonschopped parsley
½ spoonssliced basil

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