Slice the carrots and broccoli and dice the peppers and turkey. Stir the vegetable soup with water and briefly season again with pepper, vinegar, salt and sugar. Then at the beginning pour in the cauliflower slices and let them bubble briefly, add the broccoli slices, diced turkey and diced peppers just before the cauliflower is cooked. Otherwise, the broccoli will be too soft.
Drain and collect the broth. Fill up to 1 l repeatedly and mix in the gelatine. This instant gelatin does not need to be soaked beforehand. There is also no need for additional heating. Therefore, the cooking stock can be used immediately. The gelatine is only mixed in.
Our tip: Fresh chives are much more aromatic than dried ones!
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