Arabic Vegetable Cream Soup

Clean and chop the vegetables.

Peel and finely chop the onion and sauté in 3 tablespoons of butter until translucent.

Add vegetables and two crushed garlic cloves. Sauté everything for about 8 minutes. Add the spices and sauté for another 3 minutes.

Pour in the stock and cook until soft, about 20 minutes. Puree with a hand blender and pass through a medium sieve.

Add whipped cream, heat briefly and bring to the table arranged in bowls.

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