vegetable soup

Ingredients for 6 servings:

• 1 stalk(s) leek
• 1 stalk(s) Celery
• 3 m.-sized onion(s)
• 9 m.-sized potatoes
• 9 m.-sized carrot(s), (peeled)
• ½ liter vegetable broth
• 400 g white cheese
• pepper
• olive oil
• herbal salt
• 2 cloves garlic
• 1 slice(s) bread(s) (wholemeal bread)
• Parsley or fresh herbs to taste

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

the bombshell surprise

Cook the potatoes and carrots in a pressure cooker for 10 minutes. Meanwhile, chop the onions and garlic, and sauté them in 1 tbsp of oil. Bring the vegetable stock to a boil and simmer. Cut the leeks and celery into small rings and set aside in bowls. Add the leeks to the softened onions and simmer with a little vegetable stock. Remove the potatoes and carrots from the pressure cooker and add them to the onion and leek broth. Start by seasoning lightly (a little more pepper is fine, that’s what makes it a real bomb *smile*). Add a little vegetable stock and then puree. Don’t let it get too runny, but mix it with the fromage blanc (or plain yogurt is optional). If the soup doesn’t seem thick enough, take the slice of whole-grain bread and mix it into the puree. Season to taste with the spices and herbs (lots of parsley!).