Tomato and vegetable cream soup

Ingredients for 4 servings:

• 9 large tomatoes
• ¼ celeriac
• 1 parsley root(s)
• 1 parsnip(s)
• 1 zucchini
• 3 onions
• 2 cloves garlic
• some cumin
• some fenugreek
• some nutmeg
• 1 red chili pepper(s)
• 1 tbsp, leveled vegetable broth, instant
• some olive oil, virgin
• ½ cup whipped cream or soy cream
• 1 bunch of chives and/or basil
• 1 pinch(s) of cane sugar (raw cane sugar)
• n. B. water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

delicious, quick to prepare

Chop the onions, chili pepper and garlic and fry until translucent with a pinch of sugar in a little olive oil. Peel the celery, parsley root and parsnip and chop them finely or grate them. Sauté them briefly with the onions, garlic and chili (do not let them brown!). Wash the tomatoes and zucchini and cut them into large pieces, add them to the pan and fry them briefly again. Pour on water (so that everything is covered; if you prefer it less creamy, just add a little more water). Add the cumin, fenugreek, grated nutmeg and vegetable stock and simmer for around 20 minutes. Just before the end of cooking, add the cream and simmer for another 2 minutes. Purée everything with a magic wand and season with salt and pepper if desired. Cut the chives into small pieces and tear the basil. Serve the soup on plates and add the fresh herbs to taste. It goes well with garlic, for example. For example, warm whole-grain toast or garlic toast. This soup is practically a little magic potion when it comes to well-being. Please don’t cook the herbs; add them to the plate. This soup really only tastes best with fresh tomatoes, not canned ones. If you use soy cream, you’ll have a truly delicious, vegan soup. If possible, avoid vegetable broth powder with monosodium glutamate; instead, use organic broth, for example.