Ingredients:
1 white onion
450g carrots
2 cloves garlic
300g courgettes
2 tablespoons germ oil
1 teaspoon sugar
3 teaspoons vegetable stock
50ml thick crème fraîche
Chili peppers
Preparation:
Recipe continues on the next page
Here’s how I do it: First, peel the onion, garlic, and carrots, then finely chop them.
Next, dice the washed carrots and zucchini.
Sauté the carrots with paprika in oil, add the sugar, and let them caramelize briefly. Then add the onion and zucchini and sauté.
Then add 1 liter of water and bring to a boil, then add the stock and simmer, covered, for about 15 minutes.
Then blend the soup with an immersion blender.
Also try: stir-fried noodles with 200g of chicken and 150g of wok noodles.
Then add the cream, salt, and pepper. Serve with mini dumplings.
Enjoy!
