Creamy Potato-Onion Soup with Pretzel Croutons
25 min
Veggie
51030
For 2 Portions
400 g
potato
60 g
Bavarian cheese spread
10 g
parsley, fresh
4
yellow onion
1
pretzel roll
600 ml
vegetable broth
3 tbsp
sunflower oil
2 tsp
raw cane sugar, demerara
pepper
salt
1. All set?
2. Peel onion and cut into rings.
3. Heat some sunflower oil in a pot and fry sliced onion over medium heat for 5 min. Season with salt, stirring occasionally.