Creamy Veggie Soup (Print Version)
# Ingredients:
01 -
80 ml plant-based cream
02 -
2 big garlic cloves, chopped
03 -
120 g carrot, sliced
04 -
½ tsp dried marjoram
05 -
625 g potatoes, cubed
06 -
300 g leek, sliced
07 -
1 tbsp oil
08 -
Salt, pepper, a bit of nutmeg—just trust your taste
09 -
120 g celeriac, chopped
10 -
720 ml veggie broth
# Instructions:
01 -
Mix the blended soup back in, stir in the cream, then taste and tweak with more seasoning if you want.
02 -
Take out half the soup and give it a good blend until it’s smooth and a bit thick.
03 -
Pour in the veggie stock, let everything come to a boil, and then turn it way down. Let it bubble gently for 15 minutes until all the veggies are nice and soft.
04 -
Heat up the oil, let the leek get a little color for three minutes, then toss in all the other veg and spices for another minute.
05 -
Give the leek and carrots a good wash, then slice them up. Cube the celeriac and potatoes, chop that garlic, and you’re set.
# Notes:
01 -
Let leek caramelize if you want extra flavor punch.
02 -
No marjoram? Switch things up with rosemary or thyme.
03 -
Blend all of it and splash in some more broth if you’re after a super creamy kind of soup.