Frankfurt Vegetable Soup

The culinary recipe for this unpretentious soup was brought by my classmate who was visiting Germany. Smoked bacon inserts very tasty notes into this food. The soup is quite thick, but at the same time light because of the diverse amount of vegetables in its composition. I recommend Frankfurt vegetable soup to supporters of proper nutrition. Carrots and parsley root are cleaned and finely chopped. Kohlrabi cut into small cubes. Cut the celery stalks into pieces, the white part of the leek into rings. We disassemble the cauliflower into small inflorescences. Diced smoked bacon is fried in preheated oil in a saucepan in which the soup will be prepared. Next, add the vegetables to the pan in the following order: leeks, carrots and parsley root, kohlrabi and celery, string beans and green peas, cauliflower. All vegetables are allowed. Season the vegetable mixture with salt, pepper, thyme, and garlic. Garlic cloves are thrown in whole. Next, pour the mixture with broth, bring to a boil and cook on low heat for 20 minutes. Frankfurt vegetable soup is ready, pour on plates, sprinkle with chopped herbs. Bon appetit!