Vegetable cream soup

Ingredients for 4 servings:

• 1 tbsp oil
• 1 m.-large shallot(s)
• 3 m.-large zucchini
• 1 bulb(s) of fennel
• 1 m.-large parsnip(s)
• 4 m.-sized potatoes, floury
• n. B. savory
• n. B. Vegetable broth, clear
• e.g. turmeric
• n. B. Kala Namak, (black salt)
• e.g. salt and pepper
• ½ liter of water
• e.g. yeast flakes
• ½ pack of soy cream (Soy Cream Cuisine)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegan

Peel the shallot or onion and dice it. Heat 1 tablespoon of oil or margarine in a saucepan and fry the shallot or onion. Wash the zucchini, parsnip, and fennel, dice them, and fry them. Peel the potatoes and dice them. Deglaze the vegetables in the pan with about 1/2 to 1 liter of water, making sure most of it is covered. It depends a bit on how creamy you want it to be. Bring to a boil and season to taste. Cook for about 15 minutes. Set the pan aside and puree the ingredients, add the nutritional yeast and soy cream, and puree again. Season to taste if necessary.