Summary

Ingredients

• 1 packet soup vegetables, frozen (approx. 500 g)
• 1 liter water
• 1 packet peas (frozen, approx. 500 g), young
• 1 packet carrot (s) (frozen, approx. 500 g), sliced
• 1 kg potato (s)
• 1 bunch parsley
• 1 cup cream, (approx. 200 ml)
• salt and pepper

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Instructions

1. Put the soup vegetables in a saucepan with a liter of water and a teaspoon of salt. Let them cook together for about 20 minutes. In the meantime, peel the potatoes and cut into bite-sized pieces, and wash and cut the parsley.
2. Puree the soup vegetables in the water with a magic wand so that a piece-free vegetable stock is created. Add potatoes, peas, carrots and parsley to the broth and cook in it for 20 minutes. Add the cream, bring to the boil briefly and season with salt and pepper.
3. Tip: The longer the soup sinks, the more delicious I find it. But there is always the question of how much time you have right now. Together with the cream, I like to add a few ham sausages to the soup and let them steep with hot for a moment. The vegetarian variant is also very tasty.
4. I came up with this recipe because our previous diet was rarely edible for my little son (14 months) (too firm vegetables / meat, too hot, unbalanced, etc.). Unfortunately, there are only a few recipes for the transition from porridge to a complete family meal.