Quick vegetable cream soup

Ingredients for 4 servings:

• 1 small cauliflower
• 1 bunch of carrots
• 1 bag of beans, fresh
• 2 stalk(s) leeks
• 4 potatoes
• 1 celeriac
• 1 bunch of spring onions
• Salt
• 2 cups of ready-made product (“cream plus bouillon herbs” from the refrigerated section)
• peppercorns
• Allspice
• Paprika powder, sweet
• Caraway seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash, peel, and chop the vegetables (except for the spring onions). Place everything in a pot and fill with enough water to cover the vegetables. Put the spices (without salt and paprika) in a tea infuser and add it to the pot. Add salt and cook the vegetables until soft. Remove the pot from the heat, remove the tea infuser (do not drain the cooking water), add the paprika and “Cream Plus Bouillon Herbs” to the vegetables, and puree everything with a hand blender. If you’re having guests, you can also strain the soup through a sieve to make it smoother. If you don’t like the soup too thick, you can add a little more water to the pot. Finally, slice the spring onions into rings and serve with them. If you like, you can also add finely chopped Vienna sausages or diced raw vegetables or cheese to the soup when serving. This gives the soup more “bite.” You can also make the soup entirely with already cooked, soft vegetables from the day before or vegetables from a jar or can, then bring some granulated vegetable stock to a boil, add the vegetables and proceed as above.