Light Creamy Vegetable Soup
Ingredients
- 2 carrots
- 1 parsley root
- 1 small piece celery root
- 1 small head red onion
- 1 garlic clove
- 1 tablespoon olive oil
- 1 liter vegetable stock
- salt and pepper
- fresh parsley
- 100 ml cooking cream or a plant based alternative
Instructions
- First, clean the vegetables and cut them into smaller pieces. Then, heat olive oil in a pot and sauté the onion and garlic.
- Next, add the vegetables and sauté them briefly, then pour in the stock. After that, cook for 20 to 25 minutes, until everything softens.
- Finally, blend until smooth with an immersion blender, then stir in the cream.
