Vegetable pot with herb cream

Name: Vegetable pot with herb cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Celery; 1 collar spring onions or 1 stick of leek; 2 Meat Tomatoes; 250 g Carrots; 500 g Potatoes; 1-2 TABLESPOONS Oil; 4 TSP Vegetable broth (instant); 50 g Parmesan cheese; 1 Garlic clove; 1/2 bunch/pot of thyme; 1/2 bunch Parsley; 4-6 Tbsp Olive oil; 7-10 Tbsp salt, white pepper; 150 g clotted cream

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Celery
1 collar spring onions or 1 stick of leek
2 Meat Tomatoes
250 g Carrots
500 g Potatoes
1-2 TABLESPOONS Oil
4 TSP Vegetable broth (instant)
50 g Parmesan cheese
1 Garlic clove
1/2 bunch/pot of thyme
1/2 bunch Parsley
4-6 Tbsp Olive oil
7-10 Tbsp salt, white pepper
150 g clotted cream

Directions

1
Clean or peel and wash the vegetables and potatoes. Cut all vegetables into small pieces. Halve potatoes, except 2 pieces
2
Heat the oil in a pot. Briefly sauté potatoes, carrots, celery and spring onions in it. Add approx. 1 l water and broth, bring to the boil. Cover and simmer for about 10 minutes
3
Grate the cheese roughly. Peel garlic. Wash the herbs. Finely puree everything with oil in the universal chopper
4
Grate 2 potatoes directly into the soup. Continue cooking for about 5 minutes. Add tomatoes and heat. Season stew to taste. Serve with sour cream and the herb cream
5
Saves time and work: replace the homemade herbal cream with ready-made pesto