Scrape the carrots and slice onion half-rings. At the bottom of the cold Zepter pot put the onions, then carrots. Pour 1 tablespoon of water.

Mince pepper and form small meatballs. At the Zepter pot, put the steamer Zepter and put in her meatballs.

Cover and the Zepter system to put on a medium heat, wait until the arrow of the controller reaches the middle of the green field and reduce heat to low. Cook for 30 minutes, not forgetting to follow the arrow, so it does not go beyond the green fields. Set aside and, raising the lid, leave to infuse for 5 minutes.

Here are our vegetables perfectly cooked, despite the fact that water was poured only 1 tbsp.

Vegetables blend. The cream is heated to 90 degrees and pour the required amount of carrot-onion puree, adjusting the thickness of the soup.

Serve soup with meatballs, garnish with paprika, dried garlic and finely chopped parsley. Bon appetit!!!