Hello Friends and Viewers,
This is an easy & healthy soup recipe without much spices other than the vegetables you will be using to flavor the soup.
INGREDIENTS
2 Potatoes
2 Fennel bulbs
1 Celery bulb
1/4 of a pumpkin
4 carrots medium size
2 stalks of celery
1 Onion
2 Tomatoes
3 liters of water
Spices
1/2 teaspoon of freshly ground pepper
1/4 of freshly grated nutmeg
1/4 teaspoon of dried thyme
1 teaspoon of vegetable stock powder
2 tablespoon of Olive oil
For the garnish
2 tablespoons of fresh double cream
a few parsley leaves
INSTRUCTIONS
Wash and chop all the vegetables into cubes.
Add all the chopped vegetables into a big stock pot and add water 3 liters of water.
Cook the vegetables on low flame for about 45 minutes to 1 hour.
Cook the soup until the vegetables are soft.
Add the seasonings, salt and oil.
If you have a child who doesn’t like vegetables, just blitz the cooked soup in an immersion blender and serve.
Serve the soup with a dollop of fresh cream and garnish with fresh herbs.
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