Creamy Root Vegetable Soup

Summary

Ingredients

• 1 celeriac
• 2 handfuls potato (s)
• 4 m. Parsnip (s)
• Nutmeg, best freshly grated
• salt and pepper
• Parsley for sprinkling
• cream

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Instructions

1. Wash the vegetables well, brush them off, peel them and cut them into cubes of the same size.
2. Put the cubes in a saucepan - I`ll use a pressure cooker - and fill it with water so that the vegetables are 3/4 or barely covered. Cook the vegetables until soft. When the vegetables are soft enough, puree them finely with the magic wand. Season the soup as needed, grate fresh nutmeg over it and add cream if you like. Puree again at the end.
3. Arrange the soup, sprinkle with parsley, serve and enjoy.
4. This is a recipe from my grandmother, who liked to cook the soup in autumn or winter, when nature wasn’t otherwise great. The soup is made quickly, tastes good and is good for filling.
5. If organic is used, you can make a great vegetable broth from the leftovers of the vegetables. To do this, simply put the bowls in a saucepan, just cover them with water and boil them well for about 30 minutes. Pour the liquid into glasses and reduce to 100 ° C. So you always have something to hand, you don`t have to use granulated broth and it`s always healthier.