This well-filled vegetable soup contains a lot of vegetables and no meat, which will help you!
Finely chop the onion. Heat a stockpot and heat a little butter or margarine in it. Saute the onion for a few minutes. Cut the carrots into thin slices or, if you have large carrots, into cubes. Also cut the bell pepper into pieces. Add the carrot and bell pepper to the onion and fry for a few minutes.
Then add the sliced leek and stir fry for a minute. Then add the water and crumble the stock cube(s). I usually use 1 block on 1 liter instead of half a liter and I may add a little salt and pepper at the end. Otherwise I often find the soup a bit too salty, but that is a personal taste. Add the bay leaf and some coarsely chopped celery.
Bring the vegetable soup to the boil and after 10 minutes add the vermicelli and cook for another 5 minutes. Season with a little extra salt and pepper if desired. Remove the bay leaf and serve the soup, for example with some bread.
Source: Leukerecepten by leukerecepten-nl.
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