Root vegetable cream soup
Root vegetable cream soup - an easy-to-make soup, perfect for those who are just discovering the secrets of cooking.
Root vegetables like celery and parsley have a more aromatic and intense flavor than green vegetables, so the soup blends very well with all the other flavors, resulting in a very tasty and creamy dish.
Cream soups are always the best and easiest solution when I crave a quick and nourishing lunch. I gather whatever vegetables I have in the kitchen and come up with a recipe plan based on my cravings.
Servings: 6
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients:
2 small onions
4 medium-sized potatoes
1/2 large or 1 medium celery root
2 parsley roots
2 tablespoons sunflower oil
2 tablespoons salt
1 teaspoon pepper
Method:
Cut the vegetables into large pieces, as we will use the blender, and it is not necessary to chop them into small pieces.
Put all the vegetables in a pot filled with water and let them boil for about 30 minutes.
When the vegetables are almost cooked (test them with a fork), add the spices, oil, and let them simmer until they become very soft. About 15 minutes.
Turn off the heat and blend the veggies, you can add more water until you reach the desired consistency.
Enjoy!