Summary

Ingredients

• 1 large carrot (s) or 2 small ones
• 400 g potato (s)
• 200 g celery
• 1 bell pepper (s)
• 150 g sprin onion (s)
• 750 ml water
• salt
• 1 onion (s)
• 20 g butter
• 1 vegetable stock cube, also 2
• 100 g crème fraîche
• pepper
• Cayenne pepper
• Nutmeg
• cumin
• Herbs to taste, for sprinkling

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Instructions

1. Peel the carrot, 100 g potatoes and the celery. Then cut all three ingredients and the bell pepper into small cubes. Cut the green side of the spring onions into fine rings.
2. Heat the water with a little salt and cook the vegetables in it until they are firm to the bite. Drain the vegetables and collect the cooking water.
3. Finely chop the onion and the white part of the spring onions. Then melt the butter in the pan and fry the onions until translucent.
4. Meanwhile, peel the remaining potatoes and cut into pieces. Add to the onions together with the collected cooking water and the vegetable stock. Cook with the lid closed until the potatoes are cooked through.
5. Add the crème fraîche and the spices. Puree until there are no more pieces. Then season again to taste.
6. Finally, serve with the cooked diced vegetables and a few herbs.