Green summer soup

Ingredients for 4 servings:

• 500 g spinach
• 2 small zucchini
• 200 g peas
• 200 g carrot(s)
• 1 onion(s)
• 1 bunch of mixed herbs
• 1 ½ tbsp butter
• 1 tbsp flour
• 1 liter vegetable broth
• 2 tbsp crème fraîche
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious fresh soup with lots of herbs

Sort the spinach, wash thoroughly, and chop roughly. Wash the zucchini, trimming off the stems and flower ends, and cut into sticks. Wash the peas and carrots, then scrape and dice the carrots. Peel and finely chop the onion. Wash, dry, and finely chop the herbs. Heat the butter in a saucepan. Add the onion and fry over low heat until translucent. Add the prepared vegetables and 3/4 of the herbs and fry over low heat for about 3 minutes. Sprinkle over the flour and sweat lightly while stirring. Pour in the vegetable stock and bring to a boil. Cover the soup and simmer over low heat for about 5 minutes, until the peas are tender. Add the crème fraîche and stir well. Season the soup with salt and pepper and serve sprinkled with the remaining herbs. Tip: If you don’t have any fresh herbs, frozen herb mixes work very well.