Chef Witzigmann’s Vegetable Soup of the Century – GesuenderNet – Your Guide to Health, Medicine and Illness

News from the “Vital Kitchen” series: “Vegetable Soup with Pesto” – a recipe from Eckart Witzigmann who likes to buy fresh ingredients at Viktualienmarkt in Munich.

Chef of the Century, Eckart Witzigmann is committed to sustainable food production and healthy nutrition. Together with the Witzigmann Academy and the Munich Oncology Center (TZM), he developed the “HealthFood” cooking app for oncology patients. With an ever-growing archive of recipes, the app also targets healthy people. After all, everyone should eat a balanced diet. The following recipes are taken from the app.

Recipe: Vegetable Soup by Eckart Witzigmann

Ingredients (for 4 servings)

2 cloves of garlic
6 tablespoons frying oil
1 small bunch of basil
1 tbsp parmesan cheese
1 medium onion (60 g)
4 tablespoons butter (80 g)
1 small potato (40 g)
1 small carrot (50 g)
1 small turnip (50 g)
1 leek (50g)
1 tomato (50g)
1 handful spinach or chard
1 stick of celery (40g)
1 bouquet garni (fresh parsley, thyme, laurel bunch)
600ml vegetable broth (see below for ingredients and preparations)
mung bean 50g
50 g frozen peas
1 small pumpkin (40 g pumpkin)
salt pepper

Vegetable Broth:

1 large onion
2 large shallots or 4 small shallots
2 thick green onions (350 g)
2 carrots
100 g celery
1 large bulb of fennel (250 g)
200g oyster mushroom or oyster mushroom
3 tablespoons olive oil
3 cloves of garlic
1.5 liters of water
2 bay leaves
6 flat parsley with herbs
3 cloves
1 tbsp sea salt
15 white pepper

The corresponding pesto recipe can be found here.

Tip from Eckart Witzigmann: Cook slowly!

Preparation of vegetable soup (preparation time: 90 minutes):

Peel the onion and shallots. Groom the green onions and wash them carefully. Wash carrots, celery and fennel thoroughly. Don’t cut everything into too small pieces. Clean the mushrooms. Lightly drizzle the onion and shallot cubes in the frying oil.

Add the leeks, carrots, celery, fennel, mushrooms and minced garlic without peeling. Fill the pot with water.

Add bay leaves, parsley stalks (tied in advance with kitchen twine), cloves, and sea salt and bring everything to a boil. Boil gently for 20 minutes. Turn off the heat, add pepper and leave for 20 minutes. Pour everything through a sieve and press lightly.

Cut all vegetables into small cubes. Finely chop the spinach, and finely mince 1 clove of garlic. Fry the onion and garlic in 3 tablespoons of oil and butter until translucent. Add potatoes, carrots, turnips, leeks, tomatoes, celery and bouquet garni and pour over vegetable stock.

Season with salt and pepper. Boil everything gently for 20 minutes. Cook the beans separately until soft. Peas are separately blanched in boiling water and added with beans, spinach and chopped zucchini just before the end of cooking time.

Remove the bouquet garni, season the soup again with pepper and salt and mix the pesto (see recipe) with the soup.

Bon appetite!

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