Creamy white vegetable soup
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.
Recipe as PDF
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