Green carrot soup

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 300 g carrot(s)
• 1 tbsp oil
• 500 ml vegetable stock
• 1 bunch of basil
• 1 bunch of chervil
• 1 bunch of rocket
• 1 bunch parsley, flat
• 1 box of cress
• some water, for pureeing
• 150 g cream, plant-based OR:
• Light cream
• some lemon peel, ground
• some pepper, freshly ground
• some sea salt, coarsely grated
• possibly use salad, greens

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Soup with lots of fresh herbs

Chop the onion. Wash, grate, or peel and dice the carrots. Rinse the herbs, pat dry, and pick off the leaves. Sauté the diced vegetables in the oil, add the vegetable stock, and simmer gently over medium heat for about 15 minutes. Cover. Roughly chop the prepared herbs and arugula, trim the cress, and stir all the herbs into the soup. Puree the soup; you may need to add a little water. Stir in plant-based or animal-based cream and season with lemon zest. Place a salt and pepper mill on the table; everyone can add salt and pepper to taste. Variations: – Lettuce can be cooked with the rocket or instead of the rocket – the soup will be milder then – if you omit the rocket, the cress flavor will come through very well – it also tastes great without cream, so it’s pure carrot and herb soup. It tastes different every time because the herb bunches are different sizes, and it also tastes good cold.