Clean the vegetables and potatoes and cut them into small pieces (the smaller, the faster it will be ready). Melt the butter in a sufficiently large saucepan and sweat the onion until translucent. Add the carrots and potatoes. After sautéing lightly, season with salt and pepper. Now deglaze with the vegetable stock. Simmer for about 20-25 minutes (until everything is soft).
The vegetables can be served like this, but I prefer the porridge. Skim off some liquid and set aside. Puree everything and possibly add the broth again until the desired consistency is achieved. If you want, you can add some balsamic vinegar over the puree - it gives a great taste.
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