Light vegetable soup with toasted bread and sour cream

#1

vegetarian

soup

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 2 onions
• 2 tablespoons rapeseed oil
• 1 bouquet garni
• 2 bay leaves
• 6 black peppercorns
• 1 small fennel
• 1/2 small savoy cabbage
• 1 zucchini
• 200g frozen peas
• 200 g sour cream
• 2 teaspoons horseradish
• 1/4 bunch chives
• Salt and pepper
• 4 tbsp Tomami Umami
• 8 slices of baguette

INSTRUCTIONS

To make the vegetable broth, cut the onion in half and brown the cut surfaces in a dry pan. Chop the other vegetables and sauté with rapeseed oil, then deglaze with 1,5 l water. Add the browned onions, bay leaves, peppercorns and salt and cook for about 30 minutes over low heat. Strain through a clean cloth and set aside.

Cut the fennel and savoy cabbage into thin strips, slice the zucchini into thin slices. Boil the vegetable fond, add vegetables and cook for 5 minutes. Season with salt, pepper and Tomami® Umami. Stir the sour cream with the horseradish, finely chopped chives and salt and pepper until smooth. Serve with the soup together with toasted baguette slices.