Colorful Summer Vegetable Soup

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 200 g carrots
• 200 g zucchini (1 small)
• 200 g eggplant (1 small)
• 250 g cauliflower florets
• 200 g Green beans
• 2 tbsp butter
• 800 ml vegetable broth
• Salt
• Pepper
• 4 sprigs Parsley
• 150 g Sour cream

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash the chili pepper, cut it lengthwise, remove seeds, and finely chop. Peel the carrots, wash the remaining vegetables, and cut everything into bite-sized pieces. Halve the green beans if needed.

2. 2.

   Heat butter in a pot and sauté the onion, garlic, and chili for 2 minutes over medium heat. Add the vegetables and briefly stir over high heat, then pour in the broth and season with salt and pepper.

3. 3.

   Bring the soup to a boil and simmer for 12 minutes over medium heat. Wash, dry, and finely chop the parsley. Stir in sour cream and parsley, taste again, and serve.