Quick, warming and vegan root vegetable soup, ideal for the colder season. Parsnips, salsify and parsley root meet fine vegetable cream and aromatic spices. Quick to make, vegan and gluten-free. Together with a freshly baked baguette a real treat for the palate.
Heat large pot with oil on the stove. Add the onion and garlic, stir and sweat for a few minutes. Add in the garlic cloves, marjoram, thyme, rosemary, sage and pepper and continue to stir.
30 ml Olive oil, 1 Piece Onion, 2 Piece Garlic cloves, 1 Piece Bay leaf, 1 tbspn Marjoram, 1 tbspn Thyme, ½ tbspn Rosemary, ½ tbspn Sage, ½ tbspn Pepper
Add the root vegetables and sauté for 5-8 minutes. Then deglaze with vegetable broth.
800 g Root vegetables, 1000 ml Vegetable broth
Bring to a boil and simmer, uncovered, over medium heat for 15 minutes, until vegetables are tender but still firm to the bite.
OPTIONAL: Put a few scoops or the whole soup in a blender (or use a magic wand) and puree until fine. Season to taste and add salt if necessary.
Salt to taste
Finish with vegetable cream and divide into plates, garnish with cream and herbs and enjoy!
Fresh herbs to taste, Black sesame, Vegetable cream, Fresh baguette
Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.