Milk vegetable soup

ingredients

1 liter vegetable broth 2 pcs fresh bay leaves 3 pcs black peppercorns 200 g frozen vegetable mix 2 dl milk 1 tbsp sour cream (whisk in a dash of milk) 1 handful fresh parsley

progress in the video above

1.

First, make a pot of vegetable broth and add the fresh bay leaf to it along with the whole black peppercorns

2.

Add the frozen vegetable mixture and bring to a boil.

3.

Cook for 9 minutes.

4.

Add milk and cook on low heat for another 4 minutes.

5.

Add the sour cream, which we have whisked with a little milk, so that it doesn’t curdle in the soup.

6.

Bring it back to a boil.

7.

Finally add chopped fresh parsley, no more boiling.

8.

Serve.