Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion
• 1/2 leek
• 1 clove garlic
• 1 carrot
• 1 small parsnip
• 3 potatoes
• 1 1/2 liters broth (poultry or vegetable)
• 1/2 teaspoon turmeric powder
• 400 g green or yellow beans (frozen out of season)
• 1 tablespoon chopped dill
• 200 g 18% sour cream or 80 ml 18% sour cream from a carton (for soups and sauces)

Preparation

1. In a pot in olive oil and butter, stew the diced onion. Rinse the leek, remove the outer thicker layers and cut off the green ends. Cut the remaining white and light green part lengthwise into 4 parts, rinse and slice.
2. Add to the pot with the onion and fry together for about 2 minutes. At the end add garlic pressed through a press.
3. Add peeled carrot cut into thin slices and parsnip, mix. Peel and cube the potatoes. Add to the pot and fry while stirring for about 2 minutes.
4. Pour in hot broth, season with salt and pepper, add turmeric and bring to a boil. Cover and cook for about 15 minutes. Halfway through cooking, add rinsed in a sieve (and thawed if using frozen) green beans.
5. Remove from heat and add chopped dill and sour cream (thick sour cream should first be tempered with a few spoonfuls of soup, while liquid sour cream from a carton can be poured directly into the soup).