Vegetable soup with sour cream (diabetics)

Name: Vegetable soup with sour cream (diabetics)
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 160 g peeled potatoes; 200 g peeled carrots; 1 (approx. 30 g) peeled onion; 2-3 stem(s) flat leaf parsley; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TEASPOONS Vegetable broth (instant); 1 small bay leaf; 1 TABLESPOON + 1 tsp sour cream or sour cream; 50 g frozen peas

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

160 g peeled potatoes
200 g peeled carrots
1 (approx. 30 g) peeled onion
2-3 stem(s) flat leaf parsley
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TEASPOONS Vegetable broth (instant)
1 small bay leaf
1 TABLESPOON + 1 tsp sour cream or sour cream
50 g frozen peas

Directions

1
Wash the potatoes and carrots. Cut potatoes into cubes and carrots into slices. Finely dice onion. Wash parsley, dab dry and remove the leaves. Heat the oil in a pot. Brown onion, potatoes and carrots.
2
Season with a little salt and pepper. Add a good 3/8 litres of water, bring to the boil and stir in the stock. Add some parsley and laurel. Cover and cook for about 15 minutes. Lift out some vegetables with a skimmer. Simmer the rest for another 5 minutes. Take out the bay leaf. Puree the vegetables finely with the chopping stick. Refine soup with 1 tablespoon of sour cream. Heat the vegetables and peas for 2-3 minutes. Season vegetable soup again and arrange in a soup bowl.
3
Simmer the rest for another 5 minutes. Take out the bay leaf. Puree the vegetables finely with the chopping stick. Refine soup with 1 tablespoon of sour cream. Heat the vegetables and peas for 2-3 minutes. Season vegetable soup again and arrange in a soup bowl. Add 1 teaspoon of sour cream as a blob. Sprinkle the rest of the parsley over it