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🥕 Hearty Root Vegetable Soup from Bordeaux

380 kcal · 45 min · 4 portions

Ingrédients

• 400 g Carrots
• 300 g Celeriac
• 200 g Onions
• 1 Liter Vegetable broth
• 30 ml Olive oil
• 5 g Thyme (dried)
• 5 g Sweet paprika
• 10 g Salt
• 2 g Black pepper

Préparation

1. 1. Peel the carrots and celeriac (celery root). Cut the vegetables into coarse cubes.
2. 2. Chop the onions finely and fry them in a large pot with the olive oil until golden brown.
3. 3. Add the carrot and celerium cubes. Fry the vegetables for 5 minutes to let them take on color.
4. 4. Deglaze the mixture with the vegetable broth. Sprinkle in the thyme and paprika.
5. 5. Bring the soup to a boil, reduce the heat and let it simmer for 25 minutes until the vegetables are soft.
6. 6. Puree the soup until smooth using a hand blender. Season with salt and pepper to taste.

Nutrition par portion

• kcal: 380
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 52 g