Very simple vegetable soup

Ingredients for 2 servings:

• 350 g seasonal vegetables, possibly frozen
• 1 onion(s)
• 1 large garlic clove(s)
• ½ bunch fresh herbs, as desired
• 1 tsp vegetable broth, granulated
• 1 tbsp olive oil
• 1 shot of white wine or sherry, as desired
• Cream, sour cream or similar as desired
• salt and pepper
• 1 dashes lemon juice to taste
• 1 pinch of sugar to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

creamy, light and easy to prepare

Here I present a vegetable soup that I like to make when things are stressful, or when the freezer needs to be emptied—or simply because I feel like it, because it tastes so good. It’s a basic version that can, of course, be varied and expanded in every way, or refined with delicious toppings (e.g., smoked fish, etc.). Clean and chop the vegetables (if fresh), peel the onion and garlic, and also dice them finely. Sauté everything together in olive oil, if possible, in a tall pot. Add the granulated stock and stir through, deglaze with a dash of white wine (or sherry), if desired, and reduce. Pour in about 250 ml of water and simmer until the vegetables are tender. This will take about 10-15 minutes, depending on the variety. Add the herbs and puree the soup in a saucepan (or alternatively in a suitable tall container) using a hand blender. Then reduce to the desired consistency or add a little more. Season with salt and pepper. For certain vegetables, add a little lemon juice and/or sugar (carrots, tomatoes, for example) to taste. Stir in cream or sour cream. Serve garnished with a dollop of cream/sour cream and fresh herbs, if desired.