Root vegetable soup
Instructions
Root vegetable soup
Ingredients
Soup
|
Potatoes
|
4 |
|---|---|
|
Carrots or butternut squash
|
500 g |
|
Onion
|
1 |
|
Garlic cloves
|
2 |
|
Butter
|
1 tbsp |
|
Vegetable stock
|
1 l |
|
Whipping cream
|
100 ml |
|
Fresh thyme
|
1 pot |
|
Salt and pepper to taste
|
For serving
|
Medium-aged cheese
|
100 g |
|---|---|
|
Croutons
|
1½ dl |
Not your regular rooting soup
When the winter chill creeps into your bones, nothing is quite as warming as homemade vegetable soup – and this thick, hearty soup is sure to fill both the belly and your soul.
All roots lead to vegetable soup
The rich, earthy flavours of seasonal root vegetables are a staple for the winter table – and when brought to life with fragrant thyme, the sharpness of the cheese and the crunch of croutons, this rustic dish will be hard to resist.
Back to the roots
While carrots or butternut squash are recommended here, you can always try using other root vegetables too. Why not find out what is in season locally? Add parsnip or sweet potatoes for some extra sweetness, or add some extra earthy root flavours with a little ginger or turmeric. To counterbalance the sweetness, you can also add a dollop of sour cream on top before serving.
Root vegetables and their companions
While pumpkin and other types of squash are not technically root vegetables, but rather a type of fruit, many pair extremely well with the flavours of root vegetables and tubers. This is why pumpkin (particularly butternut) makes an ideal replacement or complement to carrot in this recipe.
