Vegetable cream soup

Ingredients for 4 servings:

• 4 medium-sized potatoes (up to large)
• 4 medium-sized carrots
• 2 stalk(s) leeks
• 1 m.-sized onion(s)
• ½ m.-large celeriac
• 1 ¾ liters vegetable broth
• 3 tbsp mascarpone, heaped
• e.g. parsley
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes, carrots, celery, and onion and cut into small cubes. Add the oil to a pot and heat. Sauté the prepared vegetables for 3 minutes. Stir frequently, as they burn easily. Deglaze with the vegetable stock. Slice and wash the leek and add it to the pot. Cook the vegetables until soft. This takes about 15-20 minutes. Remove the pot from the heat and puree with a hand blender. Add the mascarpone and briefly puree again with a hand blender; this is the best way to distribute and combine the mascarpone with the soup. Sprinkle with parsley, if desired. Tip: If the consistency of the soup is too thick, add a little more vegetable stock and bring back to a boil.