Vegetable soup

Ingredients
3 carrots
500 g potatoes
150 g of green beans
250 g of cauliflower
1/2 onion
1 tablespoon of butter
1/2 tablespoon of olive oil
1 and 1/2 liters of vegetable or poultry broth
4 tablespoons of cream
dill and parsley

Preparation
Fry the diced onion in a pot with butter and olive oil. Add peeled and sliced carrots and sauté for 5 minutes.
Add the peeled and diced potatoes and fry again for 5 minutes.
Add hot broth and bring to a boil. Cook covered for approx. 7-10 minutes.
Add the chopped beans and cauliflower.
Season with salt and pepper.
Cook covered for 20 minutes until vegetables are tender. Add chopped dill and parsley.
Put the soup off the heat and season with cream.

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Vegetable soup

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