2020-08-13 / test@t
Baked vegetable soup with herbs
- 800 ml vegetable broth
- 600 g celery root
- 3 large onions
- 4 cloves of garlic
- 1 large bunch of spinach
- 1 large bunch of parsley
- 5-6 sprigs of basil
- juice and zest of half a lemon
- 2 tbsp. l. extra virgin olive oil
- 1 tsp turmeric
- freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Preheat oven to 200 ° C. Peel the celery and onion and cut into wedges. Peel the garlic. Place vegetables on a baking sheet lined with parchment, sprinkle with oil, add a little salt. Bake for 20 minutes.
Bring the broth to a boil, add the baked vegetables, cook for 10 minutes. Whisk with a blender until smooth. Season with turmeric and whisk again. Close the lid and let it brew, 10 minutes.
Finely chop all the greens, removing the stems from the basil. Place in a narrow tall glass of a hand blender, add a little salt, add juice and lemon zest, whisk with a hand blender into a paste.
Top up the green paste with about 4 tbsp. l. puree soup, beat again.
Pour the soup into bowls with green pasta in the center of each bowl. Pepper and serve.