Yellow velvet soup

Name: Yellow velvet soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 yellow peppers; 150 g yellow cherry tomatoes; 3 yellow zucchini; 5 (approx. 250 g) floury potatoes; 20 g Butter or margarine; 1 l Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp a few squirts of lemon juice; 2 TEASPOONS Pumpkin seed oil; 7-10 Tbsp possibly untreated pansies and pink berries

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 yellow peppers
150 g yellow cherry tomatoes
3 yellow zucchini
5 (approx. 250 g) floury potatoes
20 g Butter or margarine
1 l Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp a few squirts of lemon juice
2 TEASPOONS Pumpkin seed oil
7-10 Tbsp possibly untreated pansies and pink berries

Directions

1
Peel onion and garlic. Finely dice both. Cut the peppers into quarters, clean, wash and cut into large pieces. Clean, wash and dry the tomatoes. Zucchini clean, wash and cut into large pieces.
2
Peel, wash and cut the potatoes into large pieces. Heat the fat in a saucepan. Sauté onion, garlic and potatoes until transparent. Add remaining vegetables and sauté briefly. Deglaze with broth and cook for 15 minutes.
3
Remove the soup from the stove, puree finely and strain. Stir in cream and season to taste with salt and lemon juice. Arrange in portions on plates and sprinkle with pumpkin seed oil. Garnish with flowers and pink berries if desired.