Vegetable cream soup

Ingredients for 4 servings:

• ½ large eggplant(s)
• 1 bunch of spring onions
• 1 large zucchini
• 3 shallots
• 6 large mushrooms
• 3 large potatoes
• salt and pepper
• Paprika powder
• 1 pack of soy cream (Soy Cream Cuisine)
• 1 ½ tbsp maple syrup
• e.g. oregano
• e.g. vegetable broth
• Oil for frying

Instructions

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

simple and vegan

Clean/wash the vegetables and cut into coarse slices. Peel the shallots and slice into rings. Peel the potatoes and boil them until soft. First, sauté the onions in oil until translucent. Then fry the zucchini for a few minutes. Add the eggplant and mushrooms and fry everything. Drain the potatoes and add the fried vegetables and the oil from the pan to the pot. Pour over the vegetable stock until everything is almost completely covered. Now puree everything, season, add maple syrup if desired, and add the soy cream. Puree again. Finally, add the spring onions. Heat everything up, serve, and enjoy. Tip: Instead of the soy cream, you can also use oat cream; it has fewer calories.