Summary

Ingredients

• 2 large zucchini
• 2 large carrot (s)
• 2 medium potato (s)
• 1 large onion (s)
• 500 ml vegetable stock
• 100 g cream cheese
• 1 tablespoon oil
• parsley
• salt and pepper

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Instructions

1. Wash the carrots and zucchini. Peel the carrots and potatoes. Cut the zucchini, carrots and potatoes into small cubes. Peel and chop the onion.
2. Put the oil in a saucepan and sauté the onion until translucent. Add the vegetables and sauté briefly. Deglaze with the vegetable stock and simmer for about 10-15 minutes. When the vegetables are soft, puree the soup. Stir the cream cheese into the still warm soup and season to taste with salt and pepper. Wash the parsley, chop it finely and add it to the soup.
3. Tip: If you like it spicier, you can also add horseradish to the soup.