Vegetable soup
Ingredients
- 350 grams white onions (cut into big pieces)
- 320 grams potatoes (a big one, cut into cubes)
- 160 grams carrots (sliced)
- 120 grams leek (cut into small pieces)
- 40 grams spring onions (chopped)
- 100 grams white cabbage (a small part of it, chopped)
- parsley leafstalk (preferably)
- 3 sticks of celery (finely chopped, some sprigs as well)
- a small piece celeriac (cut into smaller pieces)
- salt (preferably)
- pepper (preferably)
- chili flakes (preferably)
- cumin (preferably)
- 125 grams olive oil (plus some more)
- juice of 3 lemons
Instructions
- Heat 2 litres of water in a pot.
- Heat another pot over medium heat and put olive oil.
- Cut and sweat the vegetables.
- Cut the onions and add into the pot.
- Cut and add the leek, carrots and celeriac. Mix with a wooden ladle.
- Add the potato and lower the heat.
- Add spring onions, cabbage and celery.
- Mix and add water so as to cover the vegetables, about 1,5 litre.
- Turn the heat up and let it boil. When it boils, cover lid and lower the heat.
- Cook for about 20 minutes or until the vegetables get soft.
- When ready, add oil and turn the heat up.
- Season with salt, pepper, cumin and chili flakes.
- Add some parsley leafstalk, finely chopped celery sprigs and the lemon juice.
- Serve into a deep bowl, with a little more salt and pepper and two drops of vinegar.
vegetable soup