Vegetable soup

Ingredients

• Vegetables:
  • Potatoes (peeled and diced)
  • Carrots (peeled and cut into slices)
  • Leeks (chopped)
  • Onions (chopped)
  • Garlic (minced)
  • Cabbage (minced or grated)
  • Peppers (diced)
• Liquids and Fats:
  • Water or vegetable broth
  • Oil (to brown vegetables)
  • Crème fraîche (optional, for a creamy finish)
• Seasoning:
  • Salt and black pepper
  • Stock cube
  • Fresh parsley or coriander (for garnish)

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Instructions

1. Prepare the vegetables: Wash, peel and cut all vegetables into uniform pieces to ensure even cooking.
2. Brown the aromatics: In a large pot, heat a little oil. Sauté the onions, garlic and leeks until soft and fragrant.
3. Add the vegetables: Add the carrots, potatoes, cabbage and peppers to the pot. Mix well with the aromatics.
4. Simmer: Pour in enough water or broth to cover the vegetables. Add salt, pepper and stock cube. Bring to a boil, then reduce the heat and simmer until all the vegetables are tender.
5. Mix (optional): If you prefer a smooth (velvety) soup, use a hand blender to blend the vegetables until you achieve the desired consistency.
6. Final touch: Stir in a little crème fraîche if you want a richer, creamier soup. Let it heat for another minute.
7. Serve: Ladle the soup into bowls and garnish with fresh herbs. Serve hot, possibly accompanied by a piece of crusty bread