Summer vegetable soup

Serves 4

  • 2 thin leeks
  • 2 small courgettes
  • 1 large red pepper
  • 4 medium-sized potatoes
  • 2 carrots
  • 150 g fresh beans
  • 1/2 bunch fresh summer savory
  • Sea salt
  • Peppercorns
  • 1 bay leaf
  • 1 piece celeriac
  • 2 tbsp stock granules
  • 1 l water
  • 2 tbsp olive oil

Wash and trim the leeks and cut at an angle into 2 cm lengths. Wash the courgettes, cut off the ends and cut into sticks approximately 1 cm long. Wash, trim, halve and core the pepper and cut into strips. Peel the potatoes and cut into quarters or eighths, depending on size. Peel the carrots, cut off the ends and cut into thin sticks. Wash, top and tail the beans and pull off any strings. Wash the summer savory, shake dry and tear half of the bunch into smaller sprigs. Tie the other half into a small bunch. Wash, peel and finely dice the celeriac and tie in a muslin bag with the bay leaf and 5-8 peppercorns. Heat the oil in a large pan and briefly sweat the vegetables, apart from the potatoes. Take out of the pan and set aside. Now put the potatoes into the pan, sweat briefly and add the stock, the muslin bag and the bunch of savory. Simmer over a medium heat for 15-20 minutes, then add the rest of the vegetables and simmer for a further 10 minutes. Remove the muslin bag and bunch of savory and season the soup to taste with sea salt. Ladle into 4 warmed bowls and serve sprinkled with fresh summer savory.