Summary

Ingredients

• 1 bunch soup greens
• 2 large carrots
• 2 tablespoon cream cheese
• Vegetable broth, instant
• salt and pepper
• water

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Instructions

1. Chop the celery and carrots. Cook in a tall saucepan covered with water for about 20 minutes.
2. After the cooking time, puree the vegetables and only then add the leek cut into rings and the finely chopped parsley and simmer for another 5 - 10 minutes. But if you don`t like pieces in the cream soup, you can also add the leek at the beginning, purée the leek and save yourself the additional cooking time.
3. Now add 2 good tablespoons of cream cheese, season with vegetable stock, salt and pepper. I myself always leave out pepper completely.
4. I really like to eat this cream soup and you can also add potatoes or other vegetables if you like. Certainly also tastes good with chopped smoked pork chops or croutons.