Potato-ginger soup

Ingredients for 2 servings:

• 5 m.-sized potatoes, floury
• 1 m.-sized carrot(s)
• 3 small onions
• 1 garlic clove(s)
• 2 cm ginger, 1 cm wide
• 1 ½ liters of water until the ingredients in the pot are covered
• 1 tbsp sour cream (herbal sour cream)
• 1 tsp, leveled salt
• 1 pinch(s) pepper, freshly ground
• 1 pinch of chili pepper(s), dried, freshly ground
• 1 tsp white wine vinegar
• 2 sprigs of curly parsley, fresh
• 1 tbsp sunflower oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, good against colds

Heat the oil in a pot. Peel and roughly dice the onions, and fry them lightly in the oil. Meanwhile, peel and dice the carrot and potatoes, then add them to the sautéed onions. Peel and finely dice the garlic clove and ginger, and add them as well. If the ginger isn’t diced properly, the fibers will end up in the soup, which is very annoying. Fill the pot with enough water to cover the vegetables by about 1 cm. Don’t forget to add salt! Bring the water to a boil, reduce the heat to low, and simmer until the ingredients are tender. This should take 10-15 minutes. Turn off the heat. Purée the cooked vegetables with a hand blender, adding a little water if necessary to achieve the right consistency. Don’t make the soup too thick! Add the herb sour cream and season with salt, pepper, chili, and vinegar. Purée again to thoroughly combine all the ingredients. Finally, garnish with fresh parsley. You can also add sausages, bacon, or peas to the soup.