Cut the onions into strips. Slice the white cabbage. Cut the pods into strips. Scrape the carrots, rinse them and cut them into slices with a fret knife. Remove the skin from the potatoes and cut them into cubes. Heat the oil, fry the onion strips in it until tender, add the beef broth and bring everything to the boil. Add the strips of cabbage and peppers, the carrot slices and the potato cubes to the soup and cook for 20 minutes with the lid closed. Peel the tomatoes, cut them into eighths and remove the seeds. After the cooking time, add the frozen peas and the tomato yachts to the soup. Simmer the vegetable soup for another 8-10 min on low heat. Sprinkle with the chopped parsley before serving.
Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use them for a change!
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