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Ingredients (2 servings)
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400 g Kartoffeln
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1.000 ml Formil Hafer
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50 g Iglo Röstgemüse
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2 Stk. Laugenfußball
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1 Stk. Zwiebel
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Gemüsebrühe, Öl, Salz, Pfeffer
Preparation
- Peel and dice the onion and potatoes. Sauté in a large pot with a little oil until translucent.
- Deglaze with the oat drink, stir in some vegetable broth, and simmer gently for about 20 minutes until the potatoes are soft.
- Purée the soup smoothly with a hand blender and season well with salt and pepper.
- Briefly fry the roasted vegetables in a small pan and add them to the hot soup as a garnish.
- Serve the soup in deep bowls alongside the fresh pretzel rolls.
