Vegetable cream soup made from soup greens

Ingredients for 3 servings:

• 1 bunch of soup vegetables
• 2 large carrots
• 2 tbsp cream cheese spread
• e.g. vegetable broth, instant
• salt and pepper
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and tasty and inexpensive

Chop the celery and carrots. Cover with water in a tall pot and cook for about 20 minutes. After the cooking time, puree the vegetables and then add the sliced ​​leek and finely chopped parsley and simmer for another 5-10 minutes. If you don’t like chunks in your cream of soup, you can add the leek at the beginning and puree it with the leek, saving you the extra cooking time. Now add 2 tablespoons of cream cheese, season with vegetable stock, salt, and pepper. I personally omit the pepper altogether. I really enjoy this cream of soup, and you can add potatoes or other vegetables if you like. It’s also delicious with finely chopped smoked pork or croutons.