|800 ml||vegetable stock|
|100 g||potatoes (waxy)|
|3 cobs||baby corn|
|100 g||white beans (canned)|
|2 tbsp||olive oil|
|1 tbsp||white balsamic vinegar|
Finely chop garlic. Remove seeds from the chili pepper and mince. Finely dice leek, zucchini, broccoli, potatoes, onions, and carrot.
Sauté garlic, chili, onion, potatoes, leek, and carrot in olive oil over medium heat. Deglaze pan with white balsamic vinegar.
Fill pan with vegetable stock and season with nutmeg, salt, and pepper. Next, add zucchini and broccoli and simmer the soup on medium heat for approx. 7 - 10 min.
Meanwhile, dice the tomatoes and slice green onions into rings and basil into strips. Quarter baby corn lengthwise.
Add tomatoes, green onions, basil, baby corn, and beans and boil over medium heat for an additional 5 – 7 min. Drizzle with the rest of the olive oil to serve.