Vegetable Soup with Broccoli and Potatoes

Ingredients

• 1 red onion
• Olive oil
• 3 stalks celery
• 2 small carrots
• 2 potatoes
• 2 sweet potatoes
• Water 1,2 liters
• Vegetable broth 1 liter
• 1 broccoli
• 1 zucchini
• Cream 300 ml
• Salt
• Black pepper
• Dried garlic
• Italian herbs
• 3 slices bread

Method

1. Sauté the red onion over medium heat in olive oil.
2. Mix the vegetables (celery, carrots, potatoes, sweet potatoes) well.
3. Add water and vegetable broth, cover with a lid, and bring to a boil.
4. Add broccoli and zucchini, then cook for 35 minutes until the vegetables are tender.
5. While the soup is cooking, toast the bread slices with olive oil, salt, dried garlic, and Italian herbs until golden brown.
6. Puree the cooked vegetables until smooth.
7. Season with salt and pepper.
8. Add cream and heat for another 5 minutes on the stove to thicken the soup.
9. Serve the soup and garnish with croutons.