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🍽️ Creamy Potato Soup with Chili Topping

257 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes
• 1 bunch vegetable mix
• 2 tbsp olive oil
• 800 ml vegetable broth
• 150 g crème fraîche
• salt
• pepper (from the mill)
• parsley
• 1 thin chili pepper

Instructions

1. 1. Wash the soup vegetables under running water.
2. 2. Remove all inedible parts from the vegetables.
3. 3. Cut the vegetables into small cubes.
4. 4. Peel the potatoes.
5. 5. Cut the potatoes into small cubes.
6. 6. Heat oil in a pot.
7. 7. Add the cut vegetables and potatoes to the hot oil.
8. 8. Sauté the vegetables and potatoes for 3 minutes.
9. 9. Pour the broth over the vegetables.
10. 10. Bring the soup to a boil.
11. 11. Reduce the heat and let the soup simmer covered for 15 minutes.
12. 12. Puree the soup until smooth with a hand blender.
13. 13. Stir the crème fraîche into the warm soup.
14. 14. Season the soup with salt and pepper to taste.
15. 15. Wash the chili pepper under running water.
16. 16. Slice the chili pepper into thin rings.
17. 17. Fill the finished soup into small bowls.
18. 18. Garnish the soup with fresh parsley leaves.
19. 19. Place the chili rings decoratively on the soup.

Nutrition per serving

• kcal: 257
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 24 g