Vegan broccoli and zucchini soup

Ingredients for 4 servings:

• 1 thick carrot(s)
• 1 large head of broccoli
• 1 thick zucchini
• 1 cup of soy cream fraîche (crème fraîche alternative), approx. 150 g
• 1 bunch of chives
• 1 bunch of dill
• 1 bunch of parsley
• 1 large onion(s)
• 3 spring onions
• 1 small chili pepper(s), fresh, medium hot
• 1 shot of white wine
• 3 garlic cloves
• 1 vegetable stock cube
• 1 liter of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Dice the onion and sauté with the diced white part of the spring onions in olive oil in a pan until translucent. Crush the garlic with the flat of a knife and sauté it as well. Dice the carrot and zucchini and add them. Fry briefly over high heat. Deglaze with white wine and simmer for a minute. Add the water and stock cube to the pan. Divide the broccoli into florets and cook in the stock until al dente. Add the vegan cream, chili, and half of the chopped herbs and puree everything thoroughly with a hand blender. Then mix in the remaining chopped herbs and the green parts of the spring onions and season to taste.