German Vegetable Soup Gemüsesuppe Recipe
A light vegetable soup that in Germany is often served as a simple weekday lunch or dinner, especially when you have various vegetables lingering in the fridge. It tastes a bit like a cross between Polish vegetable soup and Italian minestrone, but it’s milder and less tomato-forward. It’s a great way to sneak more vegetables into the whole family’s diet without spending a long time at the stove.
This German-style vegetable soup is simple, light and very adaptable to whatever vegetables you have on hand. It’s less tomato-heavy than many Mediterranean soups, so it appeals even to those who prefer milder flavors, and it’s an easy way to serve a big portion of vegetables in one bowl.
Chef's tips
Cut the vegetables into similar-sized pieces so they cook evenly and keep a bit of bite. If you’re cooking for children, you can chop everything a little smaller so it’s easier to eat with a spoon. Don’t skip sautéing the vegetables at the beginning – this step builds a deeper flavor even though the soup is light.
How to serve
Serve the soup hot with fresh bread, pretzels or simple buttered toast. For a more substantial meal, pair it with a slice of quiche, a grilled sausage or a simple cheese sandwich. A sprinkle of extra fresh herbs or a spoonful of plain yogurt on top also works nicely.
Ingredients
- carrot - 2 piece
- parsley root - 1 piece
- celeriac - 0.25 piece
- leek - 0.5 piece
- potatoes - 3 piece
- green beans - 150 g
- cauliflower - 150 g
- vegetable stock - 1.2 l
- vegetable oil - 1 tablespoon
- bay leaf - 2 piece
- allspice berries - 3 piece
- parsley leaves chopped - 2 tablespoons
- salt
- black pepper
Preparation
- Peel the carrot, parsley root and celeriac and cut into small cubes. Rinse the leek thoroughly, cut it lengthwise and slice into half-moons. Peel the potatoes and cut into cubes about 1.5 cm in size.
- Heat the oil in a large pot over medium heat. Add the carrot, parsley root, celeriac and leek, stir and sauté for 5–7 minutes until the vegetables soften slightly but do not brown.
- Pour in the stock, add the bay leaves and allspice berries. Bring to a boil, then reduce the heat to medium and cook for 10 minutes.
- Add the potatoes, green beans and cauliflower florets. Cook for another 10–15 minutes, until all the vegetables are tender but not overcooked – check with a fork; they should be easy to pierce.
- Remove the bay leaves and allspice berries. Season the soup with salt and pepper to taste.
- Finally, add the chopped parsley, stir and serve immediately.
Storage
Keep any leftovers in the fridge and reheat gently so the vegetables don’t fall apart. If the soup thickens too much in the fridge, loosen it with a splash of water or stock while reheating.
