Potato-carrot-radish Soup

Summary

Ingredients

• 400 g potato (s)
• 200 g carrot (s)
• 300 g radish (s)
• 1 large onion (s)
• 150 g ham, (Katenschinken) diced
• 70 g natural yourt
• 1 liter vegetable stock
• 1 teaspoon butter
• salt and pepper

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Instructions

1. Peel the potatoes, carrots, onions and radish, cut everything into large cubes. Heat the butter in a large saucepan, add the vegetables and ham and cook until the onions are translucent. Then deglaze with the vegetable stock. Bring to the boil and then cook on a low setting (preferably with the lid on) until the potatoes and carrots are soft. Then puree the vegetables finely and stir in the yogurt. Season everything with salt and pepper.
2. Tip:
3. Sausages look good as an insert.