Pureed Vegetable Soup
Pureed vegetable soup is a smooth and balanced dish that works for both everyday meals and as a starter. Easy to make and easy to adapt.
Ingredients
- 2 litres of water
- 200 g swede
- 2 potatoes
- 3 carrots
- 200 g celery root
- 1 onion
- 50 gram butter
- 2 dl cream
- fresh herbs e.g. thyme or lettuce for garnish
Spices
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 teaspoon dried tarragon
- ½ tsp white pepper
- 2 teaspoons salt
Instructions
- Chop the onion and sauté with the butter in a saucepan. Meanwhile, peel the vegetables and chop them into smaller pieces.
- Pour the water into the pan and add the vegetables. Season according to the instructions. Cover and simmer for 35 minutes to allow the vegetables to overcook.
- Blend the soup well with a hand blender. Until then, you can make the soup ready for the fridge the day before.
- Reheat and stir in the cream. Whisk thoroughly with a hand blender and check the flavours.
- Serve the vegetable soups on plates and garnish with fresh herbs or a sprout salad.
Notes
- Sauté the vegetables patiently to build flavour.
- Adjust the amount of liquid at the end to get the right consistency.
- Blend thoroughly for a smooth texture.
- Cream is optional and can be replaced with plant-based alternatives.
- Add a splash of vinegar or lemon juice at the end if the soup needs more brightness.
Nutrition
Calories: 215kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 42mgSodium: 676mgPotassium: 504mgFiber: 3gSugar: 6gVitamin A: 4358IUVitamin C: 21mgCalcium: 61mgIron: 1mg
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