Vegetable Soup

As cold windy days are here already, naturally the soups have started to play an important role at dinner-time, at least in my home. Not only does it shortens the time I spend in the kitchen (lazy me), but also the fact, that it is a comforting and a fiber-enriched warming food is undisputable, right? Ideal for a starter but I prefer doing it for dinner, as a one-pot meal by completing it with a salad, some cheese and some bread. Here, I have mentioned the vegetables I added for the soup, but actually, you may add whatever you want, any fresh vegetables will do…. So, here you go…

Ingredients:
2 onions
3 or 4 garlic pods
1 kg carrots
200g leeks
2 turnips
100g celery root
2 big potatoes
2 sticks of butter
Parsley leaves
1 liter chicken broth or water
A tsp of sugar
Salt and 6 or 7 whole black pepper

Method:

Wash, peel and chop all the vegetables into big cubes or medium pieces.

Melt the butter on medium flame, in a big pot.

Add all the vegetables together and sweat them for a couple of minutes. Add just two pinches of salt (you may add once again later) and the whole pepper. Add the broth or water, the sugar and let it cook closed for about 30 minutes or until cooked on medium flame.

Remove from the heat and let it cool down completely.

Blend everything together and adjust the seasoning with salt and pepper.

Reheat before serving and add a dash of cream or some cheese or simply some fried onions … My dear non-veggies may also top the soup with some roasted ham or any grilled meat, it’s all your choice, enjoy!!