Vegetable Soup with White Bread Chips

200 g carrots
250 g kohlrabi
200 g red onions
200 g celery
200 g zucchini
150 g potatoes
1 baguette
salt, pepper, butter


Peel carrots, kohlrabi and onions, cut into bite-size pieces and fry in some butter. Remove the leaves from the celery, peel and dice. Wash zucchini and
cut into 0.5 cm slices. Add zucchini and celery to the vegetables and fry. Peel potatoes, dice and add also.
Douse with 1 liter of water, cover and simmer 20 minutes. Season with salt and pepper.
Cut baguette lengthwise into thin slices. In a pan, heat butter butter in a pan and fry baguette slices crispy.
Serve the soup with white bread chips.