Creamy white vegetable soup

Total time 45 mins
15 mins preparation time
30 mins cooking time

Ingredients

4 portion(s)
1 
onion, finely chopped
1 
clove garlic
1 
leak, thinly sliced
2 
parsley roots, peeled and diced
 ½ 
celeriac, peeled and diced
1 
large potato, peeled and diced
300 g
cauliflower, in small florets
200 g
chickpeas and brine from the can
750 ml
water
4 tbsp
white wine
250 ml
milk
125 ml
cream
1 tsp
ground ginger
 ½ tsp
white pepper
 ½ tsp
ground nutmeg
Nutritional facts (per portion): 1889 kJ  /  451 kcal
21.9 g Fat
15.3 g Protein
52 g Carbohydrates

Preparation

Step 1

Fry the chopped onion in a large pan on a medium heat – do not brown the onion. Add the crushed garlic and thin slices of the white part of the leek and stir. Add the parsley root, celeriac, cauliflower and potato and fry for another 1-2 minutes. Add the chickpeas and brine, water, wine, soy sauce and spices and bring to the boil. Put the lid on the pan and allow to simmer for around 20 minutes or until the vegetables are tender. Add the milk and cream and blend the soup.

Step 2

Serve with fresh herbs and good bread.

Recipe-ID: 287

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Fry the chopped onion in a large pan on a medium heat – do not brown the onion. Add the crushed garlic and thin slices of the white part of the leek and stir. Add the parsley root, celeriac, cauliflower and potato and fry for another 1-2 minutes. Add the chickpeas and brine, water, wine, soy sauce and spices and bring to the boil. Put the lid on the pan and allow to simmer for around 20 minutes or until the vegetables are tender. Add the milk and cream and blend the soup.

Serve with fresh herbs and good bread.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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