Colorful, vegetarian vegetable soup

Ingredients for 6 servings:

• 2 red bell peppers
• ¼ celeriac
• 3 spring onions
• ¼ white cabbage
• 2 onions
• 6 potatoes
• 2 garlic cloves
• 4 tsp, heaped herbs de Provence, frozen
• salt and pepper
• vegetable broth
• Balsamic vinegar (herb balsamic or apple cider vinegar)
• 1 baguette(s)
• 1 shot of white wine
• 2 tbsp, heaped crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash, slice, and deseed the bell peppers, then cut into small bite-sized pieces. Chop the celery into small pieces. Wash and finely chop the spring onions. Finely chop the white cabbage. Peel and finely dice the onions. Peel, wash, and finely chop the potatoes. Chop the garlic cloves. Cut the baguette into pieces beforehand. Sauté the onions, spring onions, and garlic in a large soup pot. Then gradually add the remaining vegetables and simmer briefly with a little water, covered. After 5 minutes, deglaze the ingredients with water up to the top, add a splash of white wine, and let it boil. Then add the spices and vegetable stock and simmer for 20 to 25 minutes. Check that the vegetables and potatoes are still tender. If they are alright, puree about 70 percent of the soup with an immersion blender. Add the frozen herbs and bring back to a brief boil. Ladle the soup into a soup bowl and add the baguette. Two to three dashes of balsamic vinegar round out the flavor.