Ingredients
- 100 gram Carrot
- 1 piece Onion
- 250 gram Zucchini
- 3 pieces Celery root
- 300 gram Cauliflower
- 1/2 teaspoons Ginger
- 1 glass Cream (10%)
- 2 liters Water
- Spices (salt, black pepper)
- Paprika sweet (ground, red)
- Parsley
- 3 pieces Potato
Instructions
- Preparation: Wash and peel.
- Cut the carrot into rings, chop the onion.
- Cut celery and zucchini into cubes.
- Disassemble the cauliflower into small inflorescences.
- Peel the potatoes and cut them into cubes.
- In a deep saucepan in vegetable oil, fry the onion until transparent.
- Add the carrots and fry everything together until soft.
- Add the potatoes, pour in 1 liter of water, bring to a boil, add salt.
- Pour over the celery and zucchini. Add grated ginger. Simmer the vegetables over low heat until tender.
- Meanwhile, pour 1 liter of boiling water over the cabbage, add salt and cook until tender.
- Combine all vegetables without broth in a frying pan.
- And whisk thoroughly with a blender until smooth.
- Put a saucepan with mashed potatoes on the fire, pour in the cream, dilute the vegetable broth to the desired consistency and warm up without bringing to a boil. If you want to cook a lean version, exclude cream.
- Pour the finished soup on plates or bowls, sprinkle with paprika and garnish with herbs.