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From the title you'll probably think I'm referring to a soup made from the “forgotten vegetables”. That is partly true, but in this case it was just forgotten vegetables that were still lying on my counter and in the fridge. Before they really couldn't be used anymore I quickly peeled and chopped them into cubes and made this filling soup of forgotten vegetables. I am increasingly aware that throwing food away is a sin. It saves you a lot of money and you can often still make something delicious with the leftovers. vegetable soup vegetarian healthy
Why do you buy it then you may ask…. Yes, sometimes the days just turn out differently than planned and I don't cook that day what was actually on the weekly menu for that day. That way it will all work out in the end and nothing has been lost! Get started with this vegetable soup recipe.
Filling soup of forgotten vegetables
By the way, the real forgotten vegetables are sometimes vegetables that we don't eat much here, but in other countries we do. I'll give you a small list of some of these forgotten rascals that are delicious in soup:
Parsnip: a white-yellow carrot. It tastes sweet and is great to use in a puree or casserole. But you can even eat it raw in a salad.
Kohlrabi: this is a type of purple/yellowish tuber that is grown fairly often in the Netherlands.
Chard: Available in plenty in France, but I hardly see them in the store here.
Palm cabbage: resembles thick kale and also grows in winter. It even tastes a bit sweeter after a night of frost.
Filling soup of forgotten vegetables
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print Email recipe Pin Rate recipeIngredients:
- 1 fennel
- 1 celeriac
- 2 witte onions
- 1 parsnips
- 2 el Persillade (spice mix)
- 1 block garden herb broth
- cooking cream
- chili powder
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Cut and peel all vegetables. Then chop them into small cubes.
- Take your stockpot and add a splash of olive oil. Heat the pan and add the vegetables. Cook over high heat for a few minutes while stirring.
- Add the persillade and crumble the stock cube with the vegetables. Fill the pan with half a liter of water.
- Let the soup simmer on a low heat for about 25 minutes and then grab your hand blender. Blend it into a smooth soup.
- Spoon into the bowls and garnish with some cream and chili powder.
- Delicious bites!
Also so fond of vegetable soup such as Filling soup of forgotten vegetables? I have a few other tasty recipes for you:
- this tasty bell pepper soup with crispy pancetta.
- Or this one tomato basil soup .
- But also this one classic French onion soup is very tasty.
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vegetable soup vegetarian healthy
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