Vegetarian potato, carrot and fennel soup

Ingredients for 1 servings:

• 110 g potatoes
• 110 g fennel
• 100 g carrot(s)
• 1 shallot(s)
• 250 ml vegetable stock
• oil
• n. B. Salt
• n. B. Pepper, black
• n. B. Nutmeg
• 1 tbsp chives, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Heat the oil in a large pot and add the peeled, diced potatoes. Peel, halve, and slice the carrots, then add them. Peel, halve, and slice the shallots and add them to the vegetables. Trim and trim the fennel, cut it into strips, and add it to the pot. Sauté everything for about 5 minutes, stirring occasionally; the vegetables can brown a little. Deglaze with the vegetable stock. Bring to a boil once, then reduce the heat to low and simmer for 15 to 20 minutes, until the vegetables have the desired bite. Season with salt, pepper, and nutmeg. Briefly puree the soup with a hand blender to thicken it slightly. Ladle into a soup bowl, sprinkle with the finely chopped chives, garnish, and serve.