When you need a bit of confort in these dark and nippy nights, enjoy this spicy blend, filling veggie soup. It has a lovely silky texture that everyone will love and will ask for some more!
Thank EatGrim Shop Food for the vegetables! Check their website and get sustainable!
🍷Francesca & Marinella🍴
INGREDIENTS for 4 servings
Ready in 40 min
4-5 medium multicolor carrots, peeled, sliced
1 medium sweet potato,, peeled and sliced
1 medium ginger root, peeled and chopped
1 small white onion, chopped
salt, extra virgin olive oil, fresh ground pepper
2 slices of bread, uniformly diced
1/4 glass of milk
vegetable broth, or warm water
dried fines herbes, to taste
METHOD
In a pot warm 3 tbsp of extra virgin olive oil on medium heat. Add the onion and let sauté for a few minutes. When the onion is light brown, place the carrots and the potatoes into the pot, stir with a wood spoon and let brown for 4-5 min. Keep stirring. Season with salt. Pour hot water (until the veggies are almost totally covered), or broth, and bring to a boil. Then low the heat and add the ginger root. Cover with a lid and let cook for about 10-15 min or until the vegetables are softened.
In the meantime prepare the bread croutons. Put a frying pan on a medium heat, drizzle the bottom with olive oil and after 1 min spread the bread in a single layer. Season with salt and the dried mixed herbs. Let the bread turn golden.
With an immersion blender, mix very well the vegetable soup, adding the milk. If the cream is too liquid, let it thicken on a medium heat for a few minutes. It it is too thick add some milk. Pour the hot cream in a serving bowl and drizzle olive oil on. Serve with the croutons.
