Pureed Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter water
- 500 g veetables (carrots, potatoes, broccoli, beetroot, mixed)
- 1 cube broth
- nutmeg
- 1 pinch pepper
- 1 bunch parsley, chopped
- 2 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Clean and dice the vegetables. Boil in the water for about 25-30 minutes. Pour off some of the cooking water and save. Puree the vegetables. Dissolve the stock cube in the drained water and pour back in. Now add nutmeg, pepper and salt. When serving, add the chopped parsley and crème fraiche.
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