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–+ servings
Servings: 4 Portions

Vegetable Soup

Author: Anne Mette Autzen
Keyword: Dinner, Meat-free, Soup, Vegetarian
Metric - US Customary

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! Vegetable Soup  

Notes

Tip: all the vegetables were in my vegetable drawer and needed to be used! Only your imagination sets the limits...