Summary

Ingredients

• 1 thick carrot (s)
• 1 gr head broccoli
• 1 thick zucchini
• 1 cup soy creme fraîche (crème fraîche alternative), approx. 50 g
• 1 bunch chives
• 1 bunch dill
• 1 bunch parsley
• 1 large onion (s)
• 3 spring onion (s)
• 1 small chilli pepper (s), fresh, medium hot
• 1 shot white wine
• 3 clove (s) garlic
• 1 vegetable stock cube
• 1 liter water

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Instructions

1. Dice the onion and sweat with the diced white part of the spring onions in olive oil in a saucepan until translucent. Mash the garlic with the knife surface and steam it too.
2. Dice carrot and zucchini and add. Fry briefly on a high level. Deglaze with white wine and simmer for a minute. Add the water with the stock cube to the saucepan. Divide the broccoli into florets and cook in the broth until al dente.
3. Add the vegan cream, chilli and half of the chopped herbs and puree everything well with a cutting stick. Then mix in the remaining chopped herbs and the green parts of the spring onions and season to taste.