Creamy white vegetable soup

Total time45 mins

15 minspreparation time

30 minscooking time

Ingredients

4 portion(s)

onion, finely chopped

clove garlic

leak, thinly sliced

parsley roots, peeled and diced

celeriac, peeled and diced

large potato, peeled and diced

300 g

cauliflower, in small florets

200 g

chickpeas and brine from the can

750 ml

water

6 tbsp

Kikkoman Naturally Brewed Organic Soy Sauce

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 gFat

15.3 gProtein

52 gCarbohydrates

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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