John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 300 g zucchini, yellow
- 300 g carrot(s)
- 1 tbsp olive oil
- 500 ml water
- 2 tsp, heaped vegetable broth, instant
- 125 g crème fraîche
- some salt and pepper, white, colored or black, from the mill
- some turmeric
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
simple, quick and vegetarian
Peel and dice the onion. Wash, trim, and slice the zucchini. Trim, peel, wash, and slice the carrots. Heat the olive oil in a soup pot and briefly sauté the prepared ingredients; the onion cubes should be translucent and the vegetables should have barely taken on any color. Then add the water, stir in the vegetable stock, and dissolve it. Let the soup simmer over low heat for about 15 minutes. Then puree. Stir in the crème fraîche and season with salt, a few grinds of white, mixed, or black pepper, and turmeric.
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