Leek and carrot soup

Ingredients for 4 servings:

• 1 onion(s)
• 3 carrots
• 2 stalk(s) leeks
• 2 tbsp sunflower oil
• 1 cube of vegetable stock
• 1 liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely chop the onion. Wash the leek, peel the carrots, and finely chop both. Sauté the onion in oil. Add a little pepper. Then add the leek, season lightly with salt, and sauté for about five minutes, stirring. Add the carrot slices to the leek and sauté for about two minutes. Then add the crushed stock cube and the water, and simmer with the lid on for 20 minutes. Then puree, adding salt and pepper if desired. Tip: Serve with a little cream or crème fraîche, or grated Parmesan cheese, if desired.