Root vegetable soup

Nothing is better in cold and rainy weather than some delicious homemade soup. This one is pretty easy to make and so filling and root vegetables are in season now so extra cheap.

Photo by Tea Spangsberg
Photo by Tea Spangsberg

Root vegetable soup

Serves 4

400 grams of potatoes

300 grams of carrots

300 grams of parsnip

300 grams of celeriac

2 onions

4 garlic cloves

4 spoons olive oil

2 liters of vegetable stock

1 teaspoon thyme

1 teaspoon rosemary

Salt and pepper to taste

100 grams of sliced mushrooms

Four eggs

How to:

Dice all the vegetables and quarter the onions. Toss it all including the garlic with the oil and some salt and pepper and roast in the oven for about 30 min. Make sure to turn the vegetables a few times so they don’t burn.

When roasted, you add them to a large pot and add in the stock, and the spices. Bring to a boil and let simmer for about 10 min.

While the soup simmers you roast the sliced mushrooms in a pan in a bit of oil and with some salt and pepper.

Boil the eggs until soft boiled or poach them.

When the soup have simmered for 10 min you blend it all with a hand blender until smooth.

Serve with an egg, mushrooms and warm bread.

I hope you enjoy

Love, Tea

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