Summary

Ingredients

• 350 g seasonal veetables, possibly frozen
• 1 onion (s)
• 1 large clove garlic
• 0.5 ½ bunch herbs, fresh, to taste
• 1 teaspoon vegetable stock, grained
• 1 tablespoon olive oil
• 1 dash white wine or sherry, as desired
• Cream, sour cream or similar as desired
• salt and pepper
• 1 squirt lemon juice, if you like
• 1 pinch (s) sugar as desired

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Instructions

1. Here I present a vegetable soup that I like to prepare when it`s stressful, or when the freezer compartment has to be empty - or simply because I feel like it, because it tastes very good. It is a basic variant that can of course be varied and expanded in every respect or can be refined with beautiful toppings (e.g. smoked fish, etc.).
2. Clean and chop the vegetables (if fresh), peel the onion and garlic and also dice them. Fry everything together in the olive oil in a high saucepan, if possible. Add the granulated broth and stir, deglaze with a dash of white wine (or sherry) and let it boil down. Pour in approx. 250 ml of water and simmer until the vegetables are cooked through. Depending on the variety, this takes about 10-15 minutes.
3. Add the herbs and puree the soup in the pot (or alternatively in a suitable tall vessel) with the magic wand, then boil down to the desired consistency or pour a little.
4. Season to taste with salt and pepper, add a little lemon juice and / or sugar (e.g. carrots, tomatoes) to taste with certain vegetables, stir in cream or sour cream, and serve garnished with a dollop of cream / sour cream and fresh herbs.