It's time for the season of root vegetables and cucurbits: beets, turnips, Jerusalem artichokes, squash, pumpkins, pumpkins etc. displayed on the stalls. We start the (vegetarian) celebrations with a good low-calorie soup made from carrots, parsnips, rutabagas and potatoes. Easy and perfect recipe for a light meal in the evening.
Recipe for 4
Prep time 10 minutes + 30 minutes cooking time
3 small yukon gold potatoes
2 medium carrots
1 large parsnip
1 medium swede
1 vegetable stock cube
2 cloves garlic
1 bunch of fresh parsley thyme leaves
freshly ground pepper
Peel the potatoes, carrots, parsnip and swede and cut them into cubes
Peel the garlic
In a casserole dish, pour 4 tbsp of olive oil then grated garlic, 1 tsp of thyme leaves, a big pinch of salt and pepper
Heat over low heat 3-4 minutes
Add the diced vegetables, cover with water.
Add the vegetable bouillon cube and bay leaf
Cook for about 30 minutes, until the vegetables are tender.
Sprinkle with chopped fresh parsley
* all our ingredients are organic