Simple vegetable soup

Ingredients for 4 servings:

• 3 small potatoes
• 2 large carrots
• 2 stalk(s) celeriac or 1 small piece of celeriac
• 1 large onion(s)
• 1 garlic clove(s)
• 2 m.-large zucchini
• salt and pepper
• 2 cubes of vegetable stock (I use the one from Cenovis, it tastes delicious)
• 1 liter of water
• 2 tbsp olive oil
• ½ bunch parsley
• sour cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop all the vegetables into small pieces; the exact shape doesn’t matter, as everything will be pureed in the end. Lightly fry the onion and garlic in olive oil, add the parsley, zucchini, carrots, celery, and potatoes, and fry for another 3-5 minutes to infuse the dish with some flavor. Pour in about 1 liter of water and add the two stock cubes. Let it simmer for 20-30 minutes, and then puree thoroughly with a hand blender. Season with salt and pepper. Before serving, add a dollop of sour cream to the center of each soup bowl. It’s easy to make ahead and reheats well.