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🍽️ Creamy Vegetable Soup

292 kcal · 30 min · 4 servings

Ingredients

• 400 g vegetables (celeriac, carrots, pumpkin, parsnips or sweet potatoes)
• 1 onion
• 1 garlic clove
• 10 g ginger (1 piece)
• 2 tbsp olive oil
• 400 ml vegetable broth
• 100 g whipping cream (or almond cream)
• Spice (e.g. turmeric powder, dried thyme, cumin or caraway)

Instructions

1. 1. Thoroughly wash the vegetables, onion, and garlic.
2. 2. Peel the garlic and the onion.
3. 3. Peel the ginger.
4. 4. Cut the vegetables, onion, garlic, and ginger into small cubes.
5. 5. Heat the oil in a large pot.
6. 6. Add the onions, garlic, and ginger to the pot.
7. 7. Sauté the ingredients over medium heat for 3 minutes.
8. 8. Add the remaining vegetables to the pot.
9. 9. Fry the vegetables for 5 minutes.
10. 10. Pour the broth into the pot.
11. 11. Simmer the soup over medium heat for 15 minutes until the vegetables are tender.
12. 12. Pour the cream into the soup.
13. 13. Puree the soup with a hand blender until smooth and fine.
14. 14. Season the soup to your taste.
15. 15. Serve the warm vegetable cream soup.

Nutrition per serving

• kcal: 292
• Protein: 4 g · Fett/Fat: 27 g · Carbs: 10 g