Winter root soup

Ingredients for 4 servings:

• 1 onion(s)
• 4 carrots
• 100 g celery
• 1 stalk(s) leek
• 2 tbsp butter
• 1 liter of water
• 2 tbsp vegetable broth, instant
• 1 pinch(s) black pepper, from the mill
• ½ tsp ginger powder
• 4 tsp crème fraîche
• 1 tsp, heaped chives, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple and delicious

Peel and dice the onion. Wash, peel, and slice the carrots and celery (it’s best to quarter the celery first). Wash the leek and slice it into rings. Heat the butter in a saucepan and sauté the vegetables. Add 1/4 liter of water and bring to a boil. Dissolve the vegetable stock in it and simmer for about 20 minutes. Remove some of the vegetables with a slotted spoon and set aside. Puree the remaining vegetables. Add the remaining water and simmer for about 5 minutes. Season to taste with pepper and ginger powder. Then add the reserved vegetables. Serve the soup in bowls and garnish with the crème fraîche and chives.