Vegetable cream soup with vegetables

Ingredients for 4 servings:

• 800 g soup vegetables (leeks, carrots, celery, parsley)
• 500 g vegetable mix, frozen (Kaisergemüse)
• 1 m.-large kohlrabi
• 1 onion(s)
• 1 large garlic clove(s)
• 2 ½ liters of water
• 1 shot of white wine
• 4 m.-sized potatoes
• 1 bottle of Cremefine
• butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegetarian

Peel the celery, carrots, onion, and garlic and chop into large pieces. Brown them in butter. In the meantime, peel the potatoes and kohlrabi and chop them into large pieces, and also chop the leeks and parsley. Season the roasted vegetables with salt and pepper and deglaze with a splash of white wine. Top up with water and add the remaining vegetables (potatoes, kohlrabi, leeks, and parsley). Simmer for 1 hour, seasoning occasionally; the soup should have a nice flavor. After 50 minutes of cooking, steam the frozen Kaisergemüse until al dente, e.g., in a steamer basket or in a sieve over a saucepan filled with a little boiling water. At the end of the cooking time, strain the broth through a large sieve, reserving the broth! Return the vegetables collected in the sieve to the saucepan and puree with an immersion blender. Gradually pour in the broth and mix with the immersion blender. Finally, stir in the Cremefine, add the steamed vegetables, season to taste, and let the soup simmer for another 10 minutes on low heat. Baguette pairs well with this soup.