Ingredients
150 g carrots, sliced into rounds
100 g celery root, diced
250 g cauliflower, torn into flowers
200 g broccoli, torn into flowers
800 - 1000 milliliters water
1 teaspoon Vegeta (or similar condiment)
30 g celery stalk, sliced
2 tablespoons olive oil
Preparation
Pour cold water over carrots, celery, cauliflower and broccoli, sprinkle with Vegeta and cook for 15 minutes until vegetables are tender.
Portion of the cooked vegetables together with the liquid puree in a blender and pour back into the soup pot. Cook for 2-3 minutes and bring to a boil.
Add sliced celery stalk, and continue to cook for 1-2 minutes, then remove from heat and stir in the olive oil.
Easy suggestion: carrots, cauliflower, broccoli and celery can be replaced with other vegetables of your choice.
A little secret: if you want a thicker soup, cook a small potato (cubed) with the vegetables.
