Vegetable Soup – Slowfood

Chop the onion and garlic cloves and sauté in butter. Cut the vegetables into very small pieces, break the cauliflower into roses and add it with half of the finely chopped parsley to the onion as well as the garlic form.

Sauté for 10 minutes and add the beef broth. Let it boil quickly and as soon as it does, turn down the heat and simmer the vegetables on low heat for 20 minutes.

Add the meat and simmer for another 10 minutes. Season with salt, pepper and nutmeg and sprinkle with the rest of the finely chopped parsley.

Our tip: Use young, tender carrots!

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