Beat the cold and the flu season with this delicious Caramelized Root Vegetable Soup! I recently found out that roots are some of the most nutrient-dense vegetables as they absorb a lot of nutrients from the soil while they grow underground. Make sure to dice your vegetables roughly the same size so they cook at the same pace and you’re all set!
What you need:
- A knife and a chopping board
- A pressure cooker ideally (cooks faster) or a big pot with a lid
- A measuring glass
- A hand blender
Ingredients for 6 persons:
- 3 potatoes
- 5 carrots
- 1 swede
- 2 small turnips
- 3 leeks
- 2 parsnips
- 1 onion
- 3 tablespoons olive oil
- 2 tablespoons honey
- Vegetable stock
- Salt & pepper
- 1.2 l water
Before you Start:
- Wash all your vegetables
- Peel the onion, carrots & parsnips
- Cut off the root, then peel the swede
- Cut off the root, then cut the leeks into chunks
- Dice all your vegetables except the leeks
Ready to go?
- In a big pot, heat some olive oil on medium-high heat and add half of your diced vegetables to gently brown them for 7 minutes. Then add the honey to caramelize them for another 7 minutes.
- Then add the rest of the vegetables, the vegetable stock cube, salt & pepper and pour 1.2 liter of cold water over.
- Put the lid on and let it cooked until the vegetables are soft. In a Pressure Cooker it takes 25 minutes on medium heat.
- Open the lid and mix everything with a hand blender until it makes a soup. Taste and add more salt and pepper if needed.
- BON APPÉTIT !
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