Clean and slice the spring onions. Chop the parsley and chives finely.

Heat the olive oil in a saucepan, fry the spring onions until they are transparent.

Add the herbs and fry them briefly. Then infuse with vegetable stocke and simmer on a medium heat. And two pyramid bags of FLORAGOLD® Jungbrunnentee® and cook for 15 min.

Then remove the tea from the soup and mix the soup with a hand blender until it is creamy.

Add sour cream, puree again. Garnish the herbal tea soup with a few drops of olive oil and fresh herbs.