Vegetable soup
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
1
- 240 g gesch. Potatoes
- 200 g gesch. Carrots
- 1/4 l Vegetable broth
- 50 g frozen peas
- 7-10 Tbsp salt, white pepper
- 1 tablespoon (10 g) stichfür sour cream (10 % fat)
- 7-10 Tbsp Parsley
Directions
- 1
Cut the potatoes and carrots into small pieces. Cook potatoes in broth for about 15 minutes and carrots for about 5 minutes. Lift out 1-2 tablespoons of vegetables, mash the rest briefly. Add vegetable cubes and peas and cook for 2-3 minutes.
- 2
Season to taste. Put cream on top. Serve with parsley.
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