Creamy veggie blend (Print Version)
# Ingredients:
→ Veggies and herbs
01 -
4 garlic cloves, roughly chopped
02 -
2 cups (500 ml) of diced fresh tomatoes
03 -
7 cups (1.75 L) of mixed vegetables: carrots, parsnips, fennel, turnips, celery root, leeks, onions
→ Broth and spices
04 -
A sprig of fresh thyme
05 -
6 cups (1.5 L) of chicken broth
06 -
1 bay leaf
→ Extra flavorings
07 -
Salt and black pepper, to taste
08 -
2 tablespoons (30 ml) of mustard with grains
09 -
2 tablespoons (30 ml) of butter
10 -
2 tablespoons (30 ml) of sour cream
# Instructions:
01 -
Dice all the root veggies into squares. Slice up the leeks and onions. Set everything aside for later.
02 -
Put the chopped veggies, garlic, diced tomatoes, chicken broth, thyme sprig, and bay leaf into a big pot. Let it simmer on low heat for about an hour.
03 -
Blend the soup until smooth (strain if you want it extra silky). Adjust the seasoning with salt and pepper. Pour it into soup bowls.
04 -
Mix the mustard and sour cream in a small bowl. Add a spoonful of this on top of each bowl before serving.
# Notes:
01 -
Swap chicken broth for vegetable broth to make it vegetarian-friendly.