John Myers
Root Soup
The perfect root soup recipe with a picture and simple step-by-step instructions.
- 1 kg Carrots
- 3 piece Fresh root parsley
- 1 Bit of that Ginger root
- 1 sake Solo garlic
- 3 Potatoes
- 3 tablespoon Olive oil
- 1 Cup Frozen bouillon vegetables
- 1 bunch Chopped parsley
- 600 ml Chicken broth from frozen stock
- 600 ml Pepper from the grinder
- 1 teaspoon Salt
- 2 Pinches Red chilli flakes
- 200 ml Cream
- Peel the vegetables (carrots, root parsley, ginger and garlic) and cut into small cubes. Dice the potatoes too.
- In a sufficiently large saucepan, heat the olive oil and gently sauté the prepared vegetables, pour in the chicken stock, season with pepper, salt and chilli flakes and simmer covered for about 10 minutes.
- Then add the potatoes and some of the chopped parsley. Everything should now be covered with liquid (fill up with a little water if necessary). Cook with the lid on for another 20 minutes and then puree with a hand blender, adding the cream.
- Season the creamy root soup again and serve sprinkled with the rest of the parsley. We enjoyed a small Krakow sausage with it.
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