Vegetable cream soup

Ingredients for 4 servings:

• 1 medium-sized onion(s), diced
• 2 tbsp olive oil, good
• 1 m.-large zucchini
• ½ bell pepper(s), red
• 4 carrots
• ½ stalk(s) leek
• 2 m.-sized potatoes
• 425 ml tomato(s) (in pieces)
• 1 cup whipped cream
• ½ cup crème fraîche with herbs
• 500 ml vegetable stock
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious vegetable soup, great for young and old

Wash and trim the vegetables and cut into roughly equal-sized pieces. Heat the olive oil in a saucepan, sauté the onion over low heat until translucent. Then increase the heat and add the vegetables, frying gently for 5 minutes. Deglaze with the vegetable stock and cook for about 15-20 minutes, until the vegetables are soft. Only now add the tomatoes, cream, and crème fraîche. Purée thoroughly with a hand blender. Season with salt and pepper. A delicious soup is ready… You can also serve it with Vienna sausages.