Summary

Ingredients

• 1 broccoli (500 g)
• 4 carrot (s)
• 4 potato (s)
• 1 shallot (s)
• 2 stems parsley
• 1 liter vegetable broth
• 1 dash olive oil
• 100 ml cream
• Pepper, whiter, freshly ground
• salt

Print Recipe Pin Recipe

Instructions

1. Peel and wash the vegetables and cut them completely into small pieces or florets.
2. Let the olive oil warm up in a pot and sauté the shallots briefly in it, then add the remaining vegetables and fry a little on all sides (attention, olive oil doesn`t like it very hot - it is better to turn the vegetables a little longer, then the good taste of the oil remains receive). Raise the stove a little higher and deglaze the vegetables with the stock, then add a stick of parsley. Cook everything for about 20 minutes. Once the vegetables are soft, puree the soup with the blender. Stir in 100 ml cream and season with salt and pepper.
3. Use the remaining parsley stem for decoration.
4. Note: only use 1/2 dosage when using instant stock. Speak instead of e.g., Take 2 teaspoons of powder to 1 l of water only 1 teaspoon