Rutabaga Soup

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Rutabaga Soup
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
400 grams Rutabaga
150 grams Celery root
150 grams starchy potatoes
1 carrot
1 onion
1 garlic
2 tablespoons butter
1 liter Vegetable broth
4 sprigs thyme
4 sprigs marjoram
1 bay leaf
salt
peppers (ground)
½ Baguette
2 tablespoons Canola oil
2 sprigs parsley
150 milliliters Whipped cream
1 tablespoon lemon juice
Chili powder
Nutmeg
How healthy are the main ingredients?
Whipped creampotatothymemarjoramparsleycarrot

Preparation steps

1.

Peel the beets, celery, potatoes, carrot, onion and garlic and chop everything into small pieces. Sauté together in a hot pan, in melted butter, for 2-3 minutes. Pour in the broth and boil.

Rinse the thyme and marjoram and shake dry. Bind with the bay leaf into a bouquet and add to the soup. Season with salt and pepper and simmer for about 25 minutes.

2.

Cut the bread into thin slices and brush both sides with a little oil. Toast in a hot pan until crispy. Remove from the pan and allow to cool. Break up some slices to use as a garnish. Rinse the parsley, shake dry, pluck off the leaves and chop finely.

3.

Remove the bouquet from the pan and purée the soup. Pass it through a fine sieve.

Return the soup to the pan and add the cream (up to 4 tablespoons). Add a little more broth or let it boil for a while, depending on the consistency.

Season with salt, pepper, lemon juice, chili powder and nutmeg.

4.

Divide the soup into bowls and drizzle with the remaining cream. Shower with croutons and parsley and serve with the bread slices.