Summary

Ingredients

• 500 g spinach
• 2 small zucchini
• 200 g peas
• 200 g carrot (s)
• 1 onion (s)
• 1 bunch herbs, mixed
• 1 ½ tablespoon butter
• 1 tablespoon flour
• 1 liter vegetable broth
• 2 tablespoon crème fraîche
• Salt and pepper, freshly ground

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Instructions

1. Sort the spinach, wash it thoroughly and roughly chop it. Wash the zucchini, cut off the stems and flowers and cut into sticks. Wash the peas and carrots, scrape and dice the carrots. Peel onions and cut them into fine pieces. Wash, dry and finely chop herbs.
2. Heat the butter in a saucepan. Add the onion and fry until translucent over a mild heat. Add the prepared vegetables and 3/4 of the herbs and fry over low heat for about 3 minutes.
3. Scatter the flour on top and sweat gently while stirring. Pour in the vegetable stock and bring to the boil. Cover the soup and simmer over low heat for about 5 minutes, until the peas are cooked through. Add the crème fraîche and stir in well. Season the soup with salt and pepper and serve sprinkled with the remaining herbs.
4. Tip: If there are no fresh herbs, frozen herb mixtures can also be used very well.