Potato-carrot-mustard soup

Ingredients for 4 servings:

• 500 g potatoes
• 250 g carrot(s)
• 1 medium-sized onion(s), finely chopped
• 2 tbsp olive oil
• 1 liter vegetable broth
• 100 ml sour cream
• possibly chives
• 2 tbsp mustard, hot
• salt and pepper

Instructions

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

Peel and dice the potatoes and carrot. Heat the olive oil and fry the onion until light brown. Pour in the broth, add the vegetables, and simmer until soft. Then puree half of the soup and season. Mix the sour cream and mustard well. Ladle the soup into bowls and spoon on the mustard and sour cream in a circular motion. Sprinkle with chives if desired. Serve with a slice of farmhouse bread.