Spinach and carrot soup with pepper croutons

Ingredients for 6 servings:

• 500 g fresh leaf spinach
• 300 g carrot(s)
• 200 g whipped cream
• 5 slices of toast
• 1 onion(s)
• n. B. Salt and pepper, from the mill
• n. B. Paprika powder, sweet
• n. B. cumin powder
• 500 ml vegetable stock
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, prepare the croutons. To do this, trim the edges off the toast and cut the bread into cubes. Toast these cubes in a pan with a little fat. Then sprinkle the toasted cubes with coarsely ground pepper and toss them. For the soup, clean and finely chop the carrots and boil them in water until soft. Peel and finely chop the onion and fry it in a pan. Blanch the spinach in boiling water. Place the onions, carrots and spinach in a pot and puree using a hand blender. Add the vegetable stock and thin the puree to form a creamy soup. Add about half of the heavy cream and mix everything together. Season to taste with salt, pepper, paprika and cumin, if desired. Finely chop the chives. Serve the soup in a bowl along with the croutons and the rest of the heavy cream.