Celery vegetable soup

Ingredients for 4 servings:

• ½ celery root
• 500 g soup vegetables, frozen or fresh
• 4 cloves garlic
• 4 tsp Vegeta or vegetable broth, instant
• 3 tbsp herb cream cheese or natural
• 1 handful of basil, picked
• 1 ½ liters of water
• 5 pinch(s) pepper, black
• 4 tsp flour or Bindobin to thicken
• some water to mix

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

tasty, easy, quick

Bring the water to a boil, then add the soup vegetables to the pot. In the meantime, clean the celery, cut it into goulash-sized pieces, and add it to the vegetables. Simmer for about 10 minutes. Peel and finely chop the garlic cloves and add it to the soup. Gradually add the vegetables. Stir in the cream cheese until melted, then mix the flour with a little water (Bindobin doesn’t need to be mixed separately) and add it to the soup, season with pepper. Only now stir in the basil to retain its flavor. Let it simmer for another 5 minutes. This goes well with dark farmhouse bread or homemade wholemeal spelt bread.