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Creamy Vegetable Soup with Pumpkin Seed Oil and Wild Garlic
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 400 grams Root vegetable (roughly equal amounts of parsley root, carrots, celery root and onion)
- 2 Tbsps butter
- 400 milliliters Vegetable broth
- 200 milliliters milk
- salt
- freshly ground peppers
- 1 handful Wild garlic leaf
- 2 tsps Pumpkin seed oil
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Preparation steps
1.
Cut vegetables into 1/2 cm (approximately 1/4-inch) thick cubes. In a pot, fry vegetables in butter, covered. Season with salt and deglaze with a spoonful of vegetable broth. Cook until vegetables are al dente, then set about half aside.
2.
Add remaining vegetable broth and milk to the pan. Bring to a boil. Cover and simmer until vegetables are soft.
3.
Cut wild garlic into very thin strips. Puree soup, then mix in reserved vegetables and wild garlic. Season with salt and pepper and heat until warmed through. Divide soup among bowls, drizzle with pumpkin seed oil and serve.
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