Recipe for vegetable soup
Delicious and tasty soup packed with good vegetables. The dish is perfect for a warm autumn/winter day and a great alternative for a meat-free meal.
Ingredients
- 1.5 l Vegetable Stock Can also be chicken broth or bouillon cubes
- 0.5 pcs. Squash
- 3 pcs. Carrots
- 0.25 pcs. Cauliflower
- 3 pcs. Potato Large
- 1 pcs. Chili Red
- 2 cloves Garlic
- 1 pcs. Onion
- Ginger Fresh. Use about 2 cm peeled
- 200 gram Cream
- Spices Salt and pepper
- Sour Cream 18 %
Instructions
- Peel and clean the vegetables. Cut them into small pieces and boil them in broth/bouillon and cream until they are tender (approx. 1/2 hour). Blend the soup with an immersion blender – if the soup is too thick, add more broth. Season with salt and pepper. Serve the soup piping hot with a spoonful of creme fraiche 18%! Enjoy!
Notes
Tip: all the vegetables were in my vegetable drawer and needed to be used! Only your imagination sets the limits…