Preparation time 20 minutes

Cooking time 50 minutes


1kg carrots

1 medium size onion

1 small piece of celery stalk

2 medium size potatoes

1 garlic clove

2 ltr of vegetables bullion

100gr butter

100ml fresh cream


Salt – Pepper

Hazel nuts, toasted and chopped


  1. Cut vegetables and potatoes in large pieces.
  2. In dip pot, add butter and sauté onion and garlic.
  3. Then add carrot and celery to sauté, and finally potatoes.
  4. Pour vegetable bouillon and simmer for 35-40 minutes.
  5. Check vegetables and potatoes, and if were tender blend soup to puree.
  6. Pour fresh cream, add paprika and season with salt and pepper.
  7. Serve soup with toasted hazelnuts.

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director