Vega bean soup

Cut the winter carrot into small cubes and the leeks into thin rings. Cut the potatoes into cubes.

Heat 25 g of the butter in a soup pot and fry half of the carrots, leeks, onions and potatoes for 5 minutes. Add the bouillon tablets, brown beans and 1 liter of water. Bring to the boil and cook gently for 8 minutes. Remove the pan from the heat and puree the soup with the hand blender. Season with salt and pepper. Add the rest of the vegetables and cook for another 6-7 minutes until the vegetables are al dente. Stir frequently.

In the meantime, heat the remaining butter in a pan and brown the bacon in 3 minutes. Add to the soup. Tasty with fried onions.