Carrot soup with feta pieces

Ingredients for 4 servings:

• 1 kg carrot(s)
• 3 m.-sized potatoes
• 1 stalk(s) leek
• 2 m.-sized onion(s)
• 2 tbsp vegetable broth
• 2 cloves garlic
• Herbs (8 herb mix), frozen or fresh
• salt and pepper
• Paprika powder, hot
• Fondor
• Maggi
• 2 tbsp crème fraîche
• Feta cheese (cow’s milk)

Instructions

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

vegetarian

Peel and chop the carrots. Place them in a pot, cover with water, and bring to a boil. Meanwhile, chop the potatoes, leeks, and onions and add them. The vegetables should be covered with water. Add the vegetable stock and simmer for about 10-15 minutes, until the carrots are soft. Remove the pot from the heat and add the crushed or chopped garlic to the vegetables. Then puree using a hand blender or food processor. Season to taste with the herbs, salt, pepper, paprika, Fondor, and Maggie. Finally, stir in about 2 tablespoons of crème fraîche. Cut the feta cheese into small pieces. Ladle the soup into bowls and sprinkle with feta pieces, if desired. Tip: Add the feta to the hot soup just before serving, as it can quickly melt in the pot or if the heat is too high.