John Myers
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Autumn Vegetable Soup
The perfect autumn vegetable soup recipe with a picture and simple step-by-step instructions.
For decoration:
- 1 Pc. Red onion
- 1 Pc. Celery
- 2 Pc. Carrots
- 2 Pc. Fennel
- 1 liter Vegetable broth
- Dried ginger
- Lemongrass
- Nutmeg
- Pepper
- Salt
- 1 pinch Sugar
- 200 g Sour cream
- Balsamic cream
- 50 g Sour cream
- Peel the onion and cut into cubes. Wash and clean the celery, carrots and fennel and cut into bite-sized pieces.
- Heat the olive oil in a saucepan, sweat the onions in it, then add the other pieces of vegetables. Continue to steam for about 5 minutes (stir so that nothing burns!). Then pour in the vegetable stock. Season with the ginger and lemongrass (according to taste). Let the soup simmer for about 45 minutes.
- Then puree everything with a hand blender or blender, season with nutmeg, pepper, salt and sugar. Finally fold in the sour cream.
- Serve on preheated plates with a dollop of sour cream and a few squirts of balsamic cream.
Addition:
- Small meatballs or strips of chicken breast go well with it. (Suitable for LOW CARB) or baguette instead (vegan – vegetarian).
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