Vegetable soup with broccoli, carrots, potatoes

Ingredients for 2 servings:

• 1 broccoli (500 g)
• 4 carrots
• 4 potatoes
• 1 shallot(s)
• 2 sprigs of parsley
• 1 liter vegetable broth
• 1 dash of olive oil
• 100 ml cream
• Salt and pepper, white, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and wash the vegetables, and cut them into small pieces or florets. Heat the olive oil in a pan and briefly sauté the shallots. Then add the remaining vegetables and fry them on all sides (note: olive oil doesn’t like it very hot; it’s better to turn the vegetables a little longer to preserve the oil’s flavor). Increase the heat to a higher level and deglaze the vegetables with the broth, then add a sprig of parsley. Cook everything for about 20 minutes. Once the vegetables are tender, puree the soup with a hand blender. Stir in 100 ml of cream and season with salt and pepper. Use the remaining parsley sprig for garnish. Note: When using instant broth, only use half the dosage. For example, instead of 2 teaspoons of powder to 1 liter of water, use only 1 teaspoon.