Colorful vegetable soup

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 1 piece(s) ginger root
• 2 garlic cloves
• 1 tbsp, heaped butter for frying
• 5 potatoes, peeled and cut into pieces
• 400 g zucchini
• 300 g Hokkaido pumpkin(s)
• 3 red bell peppers, washed and pitted
• 1 liter vegetable broth, homemade or with vegetable stock cubes
• 1 pinch(s) thyme
• 1 pinch(s) of pepper
• 1 pinch(s) sweet paprika powder
• 1 pinch of nutmeg
• 1 pinch of sea salt
• 1 serving of sour cream for decoration and flavor
• 1 baguette(s)

Instructions

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

Vegetarian and late summery

The finely chopped onions are fried in butter with the diced ginger and garlic at a relatively high heat. When the onions have reached a nice color and are not blackened, the potato pieces are added and fried for a while. After one to two minutes, the vegetable stock is added and everything is stirred until everything comes to a boil. Then the remaining vegetables, i.e. the diced bell peppers, zucchini, and Hokkaido peppers, are added to the soup and should simmer on low heat for about 5-15 minutes, depending on how cooked you want the vegetables. After that, a large portion of the vegetables are fished out of the soup with a draining spoon and placed in a plate. The remaining vegetable soup is then puréed in the pot with an immersion blender until creamy. You can also puree it in a food processor and then transfer it to another bowl. After puréeing, bring the soup back to a boil and then add the collected vegetables back in. Season with salt, pepper, thyme, nutmeg, and paprika, and serve with a small dollop of sour cream right after serving. I like to serve it with one or two slices of freshly baked baguette.