Vegetable cream soup with garlic bread

    1 hour 5 min

    A creamy root vegetable soup with leek, parsley root, celery and potatoes, served with garlic bread - what could be better on a cold day?

    1 person made this

    Serves: 4 

    • 1 1/2 tablespoons butter
    • onions, minced
    • 4 garlic cloves, minced
    • 1 leek (white part only), thiny sliced and washed thoroughly
    • 2 parsley roots, peeled and diced
    • ½ celery stalk, sliced
    • 2 potatoes, peeled and diced
    • 1 carrot, peeled and diced
    • 1L vegetable stock
    • salt
    • ½ teaspoon ground ginger
    • 6 slices sourdough bread
    • butter, softened
    • balsamic vinegar
    • minced parsley for drizzling

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a saucepan, melt the butter and fry onion till translucent. Add half of the garlic and leek cloves and leek and fry till the garlic is fragrant.
    2. Add remaining veg and fry till they start to soften, stirring often. Add stock and bring to the boil. Reduce heat, cover and simmer for 30 minutes.
    3. Season with salt, pepper and ginger. Puree soup till smooth.
    4. Preheat your oven grill.
    5. Spread the bread with butter and sprinkle with remaining garlic. Place on a baking tray.
    6. Grill bread till lightly browned and fragrant.
    7. Ladle soup into bowl, drizzle with balsamic vinegar and sprinkle with parsley. Serve with warm garlic bread.

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