Cream of potato soup

Ingredients for 8 servings:

• 5 large potatoes
• 1 carrot(s)
• 900 ml water
• 2 garlic cloves
• 2 onions
• 2 spring onions
• 500 g plant-based cream (Plant Cream Cuisine)
• 2 tsp chicken broth powder
• 1 tsp, heaped lemon zest
• some butter for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

First, peel and dice the potatoes and carrot. Place them in a pot, add the water, and cook until soft. Meanwhile, finely chop the onions and garlic and fry them in the butter. Now add the stock powder to the potatoes. I used chicken stock powder. Of course, you can also use fresh stock for cooking! When the potatoes and carrots are cooked, add the sautéed onions, garlic, and plant-based cream. Let it boil for about 5 minutes, briefly remove the pot from the heat, and puree the soup. If it’s too thick, add a little more water or stock. Season to taste with salt, pepper, and lemon zest. Finely chop the spring onions and sprinkle them over the soup before serving.