Description
A creamy and comforting winter soup for the entire family.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 leek, cleaned, trimmed and chopped
- 2 small to medium parsnips, chopped
- 1 medium / big celeriac, peeled and chopped
- 1 garlic clove, smashed and chopped
- 1 thumb size (or bigger) piece of ginger, finely chopped
- 1/2 head cauliflower, small florets
- leaves of 1, 2 sprigs thyme
- leaves of 1 small sprig rosemary
- 4 cups filtered / drinking water
- salt and pepper to taste
- extra virgin olive oil for serving
- microgreens for serving
Instructions
- Add the olive oil to a soup pot, generously covering the bottom.
- Add the chopped leeks and sautee for about 10 minutes, until the leeks become fragrant and barely start to caramelize.
- Add the chopped parsnips, chopped celeriac, ginger and garlic and stir well so everything is coated with the oil and leeks. Let them cook on low heat, stirring occasionally, for about 10 more minutes.
- Add the cauliflower, stir well again, add the thyme and rosemary and the 4 cups of water. Add some salt and pepper. Let simmer for 10-15 minutes or until all the veggies are fork tender (the smaller they are the faster they’ll cook).
- Blend in a stand blender or with an immersion blender, add more salt and pepper if necessary.
- Drizzle more extra virgin olive oil and serve with microgreens.
Notes
This is a great meal for babies, except for the salt, so you can leave the adding salt part to the end when you have separated the baby’s portion.