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Root Vegetable Soup with Red Cabbage Straw

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Root Vegetable Soup with Red Cabbage Straw

The perfect root vegetable soup with red cabbage straw recipe with a picture and simple step-by-step instructions.

  • 3 size Carrots
  • 6 medium sized Potatoes
  • 1 Beetroot fresh
  • 2 Parsnips
  • 0,25 Celery bulb
  • 5 Jerusalem artichoke fresh
  • 1 Onion
  • 1 Clove of garlic
  • Vegetable broth
  • 1 packet Oat cream
  • Salt, pepper, cumin, cumin, paprika powder noble sweet
  • 1 small piece Fresh red cabbage
  • Oil
  1. Peel and roughly dice the root vegetables, potatoes, onions and garlic. Put in a saucepan and drain with the vegetable stock until the vegetables are just covered.
  1. Bring to the boil and cook over medium heat for approx. 20 minutes until soft. Season with spices and puree together with the oat cream.
  1. Cut the red cabbage into fine strips, fry them in hot oil until crispy and lightly salt. Sprinkle on the soup.
Dinner
European
root vegetable soup with red cabbage straw

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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