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🍽️ Creamy Corn Salad Soup with Fresh Herbs

110 kcal · 30 min · 4 servings

Ingredients

• 100 g celeriac
• 200 g floury potatoes
• 1 shallot
• 1 garlic clove
• 2 tbsp olive oil
• 1000 ml vegetable broth
• 200 g field salad
• 1 handful basil
• 1 sprig lemon balm
• salt
• pepper

Instructions

1. 1. Peel the celery stalk, the potatoes, the shallot, and the garlic clove.
2. 2. Cut the peeled vegetables into small cubes.
3. 3. Heat some oil in a large pot.
4. 4. Add the cubed ingredients to the pot.
5. 5. Sauté the vegetables over medium heat for 5 minutes.
6. 6. Pour the vegetable broth over the vegetables.
7. 7. Let the soup simmer over low heat for about 15 minutes.
8. 8. Thoroughly wash the corn salad (valerian).
9. 9. Spin the salad dry.
10. 10. Wash the basil and the lemon balm.
11. 11. Shake the herbs dry.
12. 12. Pluck the leaves from the stems.
13. 13. Add the corn salad and the herbs to the soup.
14. 14. Puree the soup finely with a hand blender.
15. 15. Season the soup to taste with salt and pepper.

Nutrition per serving

• kcal: 110
• Protein: 3 g · Fett/Fat: 6 g · Carbs: 10 g