Vegetable soup (5 servings)

1 large carrot

3 small potatoes

1 small yellow onion

1 half celery

1/3 of green cabbage

2 leeks

0.26 gallon (1 liter) of water

1 cube of chicken bouillon

3.5 oz (100 ml) of liquid cream

1 tablespoon of potato starch

salt and pepper

some oil for frying

 

How to make it:

1. Wash carrot and leeks and cut in small slices.
2. Slice onion, cabbage and celery.
3. Fry vegetable for 5 minutes on medium heat.
4. Remove and put in a large pot with water.
5. Add 1 cube of chicken bouillon, salt and pepper.
6. Let cook for 40 minutes. Add potatoes for 25 minutes cut in pieces.
7. Remove from heat and mix well with mixer.
8. Use starch to thicken soup to your desire.
9. Add some cream to soften.
10. Taste and add more salt and fresh ground pepper if needed.

• cabbage
• chicken bouillon
• Soups
• vegetable