A warm soup, full of root vegetables, which will not only heat and fill up, but it also helps to fight against some fat cell :)
recipe,photo-recipe,carrots,potatoes,Vegetable soup,Gluten-Free
Vegetable soup
Cook
No. of servings
6
Ready in
45 min.
Difficulty
high
3.
... and add the onion. Stir and fry for 10 minutes.
4.
garlic 0.25 oz (10 g) • ginger-root 0.25 oz (10 g)
Clean the garlic and ginger and grate both finely.
6.
Add garlic and ginger to the onion, mix.
7.
imalayan salt 1.5 tsp • spice turmeric 0.25 tsp • water 3 tbsp
Add salt, turmeric, mix, cover with a little water and simmer for 5 minutes.
9.
Add carrots to the vegetables, and then stir and simmer together for 5-8 minutes under the cover.
11.
water 1.3 quart (1250 ml)
... add to the pot, pour boiling water and cook until the potatoes are soft (about 15 minutes).
Bon appetit!
carrots | 10.5 | oz | 300 | grams | |
celery | 3.5 | oz | 100 | grams | |
garlic | 0.25 | oz | 10 | grams | |
ginger-root | 0.25 | oz | 10 | grams | |
imalayan salt | 1.5 | tsp | 1.5 | teaspoon | |
onion | 3.5 | oz | 100 | grams | |
parsley | 1.75 | oz | 50 | grams | |
potatoes | 10.5 | oz | 300 | grams | |
spice turmeric | 0.25 | tsp | ¼ | teaspoon | |
unsalted butter | 1.75 | oz | 50 | grams | |
water | 3 | tbsp | 3 | tablespoon | |
water | 1.3 | quart | 1250 | milliliters |