Soup “Multibox” with Ginger Recipe
I love soups. For me, it’s just a huge unploughed field for improvisation. I cook from everything that comes to hand. Here and today is another variation… Fast, satisfying and very tasty!
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
Ingredients
Instructions
  1. Preparation: Wash and peel.
  2. Cut the carrot into rings, chop the onion.
  3. Cut celery and zucchini into cubes.
  4. Disassemble the cauliflower into small inflorescences.
  5. Peel the potatoes and cut them into cubes.
  6. In a deep saucepan in vegetable oil, fry the onion until transparent.
  7. Add the carrots and fry everything together until soft.
  8. Add the potatoes, pour in 1 liter of water, bring to a boil, add salt.
  9. Pour over the celery and zucchini. Add grated ginger. Simmer the vegetables over low heat until tender.
  10. Meanwhile, pour 1 liter of boiling water over the cabbage, add salt and cook until tender.
  11. Combine all vegetables without broth in a frying pan.
  12. And whisk thoroughly with a blender until smooth.
  13. 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.
  14. Pour the finished soup on plates or bowls, sprinkle with paprika and garnish with herbs.
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