Chard, carrot and potato soup

Ingredients for 4 servings:

• 8 leaves of chard without stems
• 10 carrots
• 8 m.-sized potatoes, waxy to floury
• 1 clove(s) garlic
• 1 small chili
• 50 g bacon, for a vegetarian version, smoked tofu
• ½ cup of whipped cream, or a cup of soy milk or plain yogurt
• 1 cup mixed seeds
• 1 large onion(s)
• 3 sprigs of celery

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Simple, can also be cooked vegetarian

Preparation: Peel the potatoes and carrots and cut into small cubes. Wash the chard thoroughly, remove the stems, and cut into strips. Peel and finely chop the onion and garlic. Cut the bacon or tofu into small cubes. Cut the celery into small pieces. Preparation: Heat a little olive oil in a large pot, fry the bacon or tofu until crispy, then add the onion and garlic and let it become translucent. Then add the sliced ​​chard leaves and fry until they have collapsed. Now add the potatoes, carrots, and chopped celery. Heat briefly, then fill the pot with water. Add vegetable stock and the finely chopped chili pepper, if desired. Cook for about half an hour, or 10 minutes in a pressure cooker. Then blend until creamy, add the heavy cream, yogurt, or soy milk, and stir briefly again, seasoning to taste if desired. Briefly toast the seed mixture in the pan and pour it over the soup. Enjoy!