Vegetable cappuccino made from vegetable leftovers

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp oil, e.g. rapeseed oil
• 200 ml water
• 4 tbsp mashed potatoes
• 4 tbsp carrot(s), cooked
• 1 tbsp vegetable stock powder
• e.g. salt and pepper
• 200 ml cream
• 1 handful of spring onions, cut into rolls

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Peel and dice the onion. Heat the oil in a pan and sauté the diced onion. Pour in the water. Add the mashed potatoes and carrots, season with vegetable stock, and bring everything to a boil. Puree very finely with a hand blender. Stir in half of the cream and season with salt and pepper. Whisk the remaining cream slightly so it’s not completely runny. Ladle the soup into warmed mugs, sprinkle with a little cream and a few spring onion rings, and serve. I had some mashed potatoes and vegetables left over from the day before, but it was too little for two and too much for one. With a little imagination and clever marketing, this turned into a small appetizer for our guests.