Summary

Ingredients

• 800 g potato (s)
• 0.25 ¼ tuber / n celery
• 400 g carrot (s)
• 2 leeks
• 0.5 liter ½ vegetable stock, made from 6 teaspoons instant stock
• pepper
• marjoram
• 4 tablespoon sour cream
• Pepper, colored, from the mill

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Instructions

1. Peel, wash and dice the potatoes, celery and carrots. Clean and wash the leek and cut into rings. Put all the vegetables in a saucepan, pour the stock over them and bring to the boil. Simmer on a low heat for approx. 20 minutes. Season to taste with pepper and marjoram and puree. Scatter marjoram leaves and colored pepper over the top.
2. If you like, add 50 g of shrimp per person (then calculate 1 point more) or 50 g of reduced-calorie sausages (4 points more)
3. Also great as a starter!