Summary

Ingredients

• 1 kg leek
• 1 large carrot (s)
• 1 small Can corn
• 1 medium onion (s)
• olive oil
• Vegetable broth
• 100 g cream cheese
• 2 tablespoon parsley, chopped
• salt and pepper
• nutmeg

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Instructions

1. Peel the onion and cut into fine cubes. Clean and wash the leek and cut into rings approx. 1/2 cm wide. Peel and roughly grate the carrot. Drain the corn well.
2. Heat the olive oil and sauté the onion until translucent. Add the leek rings and grated carrots, sauté briefly, stir well. Deglaze with the vegetable stock, add corn and simmer gently in a covered pot for about 5 minutes. Stir in the cream cheese and parsley, season with salt, pepper and nutmeg to taste.
3. Potatoes of all kinds, rice or pancakes go well with it.