Winter soup recipes are filling and nutritious. When it comes to vegetable soups recipe in winter, more is definitely merrier. When you’re dealing with cold-weather vegetables, it takes a little more work -- and usually a lot more variety.
Ingredients
- 275 grams of carrots
- 250 grams of celeriac
- 175 grams of broccoli stems
- 125 grams of leek
- 125 grams of celery stalk
- 100 grams of yellow onion
- 1 tablespoon of dried parsley
- 1/2 teaspoon of mace
- 1/2 teaspoon of white pepper
- 2.5 teaspoons of salt (I used Himalayan salt)
- Wash the vegetables, peel the carrots, the onion, the broccoli stems and the celeriac.
- Cut all vegetables into small cubes or slices.
- Put the vegetable pieces in a cooking pot and cover with water.
- Put the parsley, the pepper and the mace in an empty teabag and hang in the cooking pot. Add 1 teaspoon of the salt to the pot.
- Bring to a boil and cook on low heat for about 20 minutes.
- Turn off heat. Take out the teabag with herbs and add the remaining 1.5 teaspoons of salt (you can add more or less to taste).
- Serve in bowls and sprinkle some dried or fresh parsley for garnish.