Onion-garlic-carrot-potato-mushroom soup

Ingredients for 4 servings:

• some oil for sautéing
• 1 m.-sized onion(s) or 1 large
• 5 garlic cloves
• 5 carrots
• 8 mushrooms (heads, approx. 100 g)
• 3 m.-sized potatoes
• 1 liter vegetable broth, instant
• 200 ml milk or cream
• 1 pinch of caraway seeds
• 1 pinch(s) of parsley or other herbs
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

fine, healthy vegetable soup

Wash and peel all ingredients. Roughly chop the onion, carrots, mushrooms, and potatoes; they should be suitable for blending. Finely chop or press the garlic. Heat a little oil in a pan. Sauté the onion and garlic, then add the onion, carrots, mushrooms, and potatoes. Season with salt and pepper (I add about 1 tablespoon of salt and 2 tablespoons of pepper because I like it spicy). Now add a pinch of caraway and parsley (or other herbs) and sauté everything for a few minutes with the lid closed. Stir occasionally. During this time, prepare 800 ml of vegetable stock. I do this cold in a mixing bowl for the hand blender or, as shown in the photo, in the blender. Then pour the contents of the pan into the bowl or blender and mix with the vegetable stock and milk. Now puree everything finely and transfer it to a saucepan. Bring to a boil and let it simmer with the lid on for another 5 minutes. Depending on the desired consistency or if the soup is too creamy, add a little broth.