Vegetable cream soup - light and healthy

Time

Preparation time: 20 min.
Cooking or baking time: 15 min.
Total preparation time: 35 min.

In spring, we like to eat this healthy and light vegetable soup with carrots, sweet potatoes and spinach.

1 onion
3-5 carrots
1-2 pieces of celery
1 big sweet potato
1 bowl of fresh baby leaf spinach
1 slice of ginger
1 tbsp vegetable broth powder or 1/2 vegetable soup cube (preferably without yeast)
Spice mixture or herbal salt
2 tablespoons sour cream or whipped cream, alternatively coconut milk

First the vegetables are cut: finely chop the onion, peel carrots and sweet potato and cut into thin slices (not too thick, so that the vegetables are quickly through). Peel ginger and cut into small pieces. Cut celery into thin slices. Wash the leaf spinach and place in a bowl.
In a medium saucepan, heat about 1 tbsp of sunflower oil (alternatively another vegetable oil) and sauté the onion.
Next come carrots, ginger and celery. Which are also briefly sweated in the oil.
The vegetables are salted and seasoned (I take the Sonnentor spice mix "So good" for soups and stews with sage, turmeric, garlic, beaver, basil, quenelle, chilli, ginger and echinacea, as it tastes very good but also very good with other herbs or herbal salt!)
Now add the sweet potato and the whole vegetables are covered with boiling water - now 1 tablespoon vegetable broth powder or the soup cube is stirred.
The soup is briefly boiled and then simmered half-covered on medium for about 15 minutes until the vegetables are cooked.
Once the vegetables are cooked, the baby spinach comes for a few minutes - only until it has softened. Then the stove is turned off.
Now the soup is pureed and with 1-2 tablespoons of sour cream or whipped cream (alternatively with coconut milk) and served. If necessary, it is still seasoned.

Good Appetite!