summer veggie soup

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summer veggie soup

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Ingredients

• 50-80 ml sunflower oil

• 1 small onion, finely diced

• 1 carrot, diced

• 1 small celeriac, diced

• 1 small cauliflower, florets only (approx. 350g)

• 1 small zucchini, peeled and diced (approx. 150g)

• 1 small red bell pepper, finely diced (approx. 50g)

• 1 egg yolk

• 120g creme fraiche or sour cream

• 1 bunch of dill, finely chopped

• 2 tbsp Vegeta (see my homemade recipe here)

• 1 tsp salt

To serve: fresh white bread

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Method

1. In a 3L pot, heat the oil and then sauté the onion, celeriac and carrot with the lid on.

2. Pour in 1.5L of water. When it starts boiling, add the cauliflower, salt and Vegeta.

3. After 10 minutes, add the bell pepper and leave to cook for 5 minutes, then add the zucchini for another 5 minutes.

4. Turn off the heat and make the thickener - mix the egg yolk with the cream and 2 ladles of hot soup. Gently pour it in, constantly stirring the soup.

5. Add the fresh dill and cover the pot with the lid. Leave to rest for 10 minutes before eating! Eat it with fresh, white bread and, if you like spicy food, with slices of chili.

Enjoy!

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