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Green bean and carrot soup

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Ingredients for 2 servings:

  • 500 g beans, green, fresh or frozen
  • 2 thick carrots
  • 1 onion(s)
  • 500 ml vegetable stock
  • salt and pepper
  • possibly savory or parsley
  • Cream or/and crème fraîche, optional
  • n. B. Oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Lightning fast and vegetarian

Peel and dice the onions, sauté in 1-2 tablespoons of oil, add the peeled and sliced ​​carrots, and sauté briefly. Now add the beans and deglaze with the vegetable stock. Simmer until the vegetables are cooked but still firm to the bite (this takes about 10-15 minutes). Season to taste, perhaps with savory or parsley. If desired, finish with a generous splash of cream and/or crème fraîche. This quick and low-carb dish is delicious and easy to prepare. It’s also easy to freeze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Green bean and carrot soup