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🍽️ Clear vegetable soup with celeriac and carrots

236 kcal · 30 min · 4 servings

Ingredients

• 500 g celeriac
• 500 g carrots
• 1 clove of garlic
• 200 g white cabbage
• 3 onions
• 2 tbsp sesame oil
• 2 tsp tomato paste
• 2 tsp black peppercorns
• 1 bunch spring onions (or scallions)
• 400 g tomatoes
• 200 g mushrooms (preferably small ones)
• 1 pcs ginger (the size of a small onion)
• salt
• 4 tbsp soy sauce
• 2 gestr. tbsp sugar
• 1 lemon (juice)
• 1 bunch chives

Instructions

1. 1. Peel the celeriac and the carrots.
2. 2. Cut the celeriac and the carrots into coarse cubes.
3. 3. Remove the core and the outer leaves from the cabbage.
4. 4. Wash the cabbage.
5. 5. Chop the cabbage finely.
6. 6. Peel the garlic.
7. 7. Chop the garlic.
8. 8. Halve the unpeeled onions.
9. 9. Place the onion halves in a pot with the cut side facing down.
10. 10. Fry the onions without fat.
11. 11. Remove the onions from the pot.
12. 12. Heat the sesame oil.
13. 13. Add the prepared vegetables to the hot oil.
14. 14. Add the tomato paste.
15. 15. Sweat the vegetables with the tomato paste.
16. 16. Deglaze the vegetables with about 3 liters of water.
17. 17. Return the fried onion halves to the pot.
18. 18. Add the peppercorns.
19. 19. Let the soup simmer gently for about 1 hour.
20. 20. Wash the spring onions.
21. 21. Cut the spring onions into pieces.
22. 22. Peel the tomatoes.
23. 23. Core the tomatoes.
24. 24. Cut the tomato flesh into fine strips.
25. 25. Clean the mushrooms with a dry cloth or a brush.
26. 26. Quarter or halve the mushrooms depending on their size.
27. 27. Peel the ginger.
28. 28. Cut the ginger into very fine strips.
29. 29. Pour the broth through a sieve into another pot.
30. 30. Add the spring onions to the clear broth.
31. 31. Add the tomatoes to the soup.
32. 32. Add the mushrooms to the soup.
33. 33. Add the ginger to the soup.
34. 34. Let the ingredients simmer gently and briefly again.
35. 35. Season the soup with salt.
36. 36. Season the soup with soy sauce.
37. 37. Season the soup with lemon juice.
38. 38. Season the soup with sugar.
39. 39. Garnish the soup with chives.

Nutrition per serving

• kcal: 236
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 32 g