Estimated reading time: 3 minutes
a tasty one creme vegetable soup for lunch to warm you up, I love it. It hardly takes any effort and you have a large pan on the counter within half an hour. Another advantage is that if someone comes home late, there is a bowl on the table. This soup is another good example against food waste. I used broccoli, celeriac and zucchini to make it.
These ingredients were left over from my carefully composed weekly menu and have been expertly incorporated into this delicious creamy vegetable soup, consisting of no fewer than three different vegetables. With a rich, velvety texture, this heart-warming soup invites you to enjoy a warm get-together. I would say, sit down quickly and let's enjoy this culinary creation!
Creamy vegetable soup of three vegetables
Celeriac is a root vegetable that is often used as a vegetable in Dutch cuisine. It is a tuberous vegetable with a brown skin and a white inside. It is often boiled, stewed or baked and has a nutty flavour.
A super versatile vegetable that celeriac as used in this cream vegetable soup. Still, I often get questions about what you can do with it. I'll give you a few examples and maybe you'll think "hey I eat that regularly". For example, celery salad with that white sauce is made from celeriac. But it is also a protagonist in pea soup.
And if you want to make a stock, you can certainly use this vegetable for that. And as for the zucchini, that's the diminutive in French for zucchini. That means marrow. When you cut open the zucchini it looks a bit like the marrow of a bone. In the south of France the flowers are also eaten and that is a real delicacy. Unfortunately, they are not so common here in the Netherlands.
Creamy vegetable soup of three vegetables
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print Email recipe Pin Rate recipeIngredients:
- 1 zucchini
- 1 stump broccoli
- 1 celeriac
- 1 block garden herb broth
- 1 big white onion
- olive oil
Herbs and spices
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Cut off the outside of the celeriac, then chop it finely with the zucchini and broccoli. Peel the onion and chop it.
- Take the stockpot and add a splash of olive oil. Fry the onion until translucent and add the persillade. Then add all the vegetables and fry for about 10 minutes, stirring.
- Add the stock cube and half a liter of water. Bring to the boil and then let it simmer for about 20 minutes until the vegetables are completely soft.
- Place your immersion blender in the pan and blend into a smooth and soft soup. A little too fat for your liking? Then add some extra water.
- Delicious bites!
Just like I am a fan of a tasty soup such as Creamy vegetable soup of three vegetables? Then I have a few more for you:
This one too tasty chestnut mushroom soup with Irish beef.
Or this onion soup with a hint of truffle.
And a soft one bell pepper soup with crispy pancetta.
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Soup always good