Description
Two delicious soups in one bowl, what could be prettier?
Ingredients
Scale
- 4 tablespoons olive oil
- 1 leek (the white and light green part), sliced
- 1 onion, diced
- 2 small parsnips, sliced
- 1 small celery root, peeled and diced
- 4 cloves garlic, minced
- 8 carrots, sliced
- 1 red bell pepper, diced
- 1 small head broccoli, chopped
- Stock, chicken or vegetable (for vegan)
- Salt and pepper, to taste
- a dash of cayenne (optional)
Instructions
- Divide the oil between two saucepans
- Divide the leek and onion between the two pans, season a pinch of salt and pepper, and cook over medium high heat until soft
- Divide the parsnip, celery root, and garlic between the two pans
- Add 7 carrots and the red bell pepper to one pan
- Add 1 carrot and the broccoli the other
- Continue to cook the vegetables, stirring often, for 3 – 5
- Add stock to both pans, just enough to cover the veg
- Simmer until everything is tender
- Blend until smooth (I use an immersion blender)
- Check for seasoning, adding salt and pepper if necessary, and cayenne if you’re using it
- Pour both soups into a bowl at the same time (easy to do with liquid measuring cups), adding whatever finishing touch your veggie-loving heart desires, suggestions below 🙂