Vegetable broth with pepitas

This recipe is quick and easy, full of vegetables and topped with pepitas. Since we don't use any soup seasoning, all the flavors of the individual vegetables stand out in the soup.

We wish you a good appetite!

The recipe was compiled by chef Ján Duda from Bidfood Slovakia, sro

Ingredients for 10 servings

Broth

• 0.05 l Vegetable oil
• 100 g Colored carrots
• 60 g celery stalk
• 30 g Onion
• 80 g Fresh cauliflower
• 70 g Beetroot
• 50 g Parsley
• 50 g Celery
• Whole black pepper
• Salt

Lentil pepitas

• 300 g Red lentil and carrot pepitas
• 0.05 l Olive oil (can also be flavored)
• 1 liter Water)

Technological process

1. Bring water to a boil in a pot, add salt, and add the pepitas. Boil for about seven minutes, drain through a sieve, rinse with cold water, and serve as an ingredient in soup.
2. Clean the vegetables and cut them into larger pieces.
3. Heat the oil in a saucepan, add the quartered onion, fry and season lightly with salt. The salt ensures that the onion does not overcook and remains "al dente".
4. Add the remaining vegetables, cut into larger pieces, mix together and cover with water.
5. Bring to a boil, reduce heat and simmer for about five minutes.
6. Season with salt and pepper and serve.