Summary
Ingredients
Instructions
- Wash, peel and chop the potatoes and soup vegetables, fry them briefly and cook in the vegetable stock for about 20-30 minutes. Then puree.
- Heat the oil and fry the onion, cut into small pieces, until golden.
- Season the soup with salt, pepper, thyme and marjoram. Stir the onion and soy cream into the soup.
- Sprinkle the parsley over the soup.