Vegetable puree soup Duet
Author:
Cooking Together
Servings: 6
Cooking time: 30 min
A visual and gustatory delight, the original Duet Vegetable Puree Soup
Ingredients
| carrots 350 g |
| beet 350 g |
| onions 180 g |
| leek 80 g |
| vegetable broth 1.5 liters |
| celery root 180 g |
| potatoes 200 g |
| olive oil 100 ml |
| bay leaf 4 pcs |
| salt, black pepper to taste |
Instructions
Step 1
Divide the chopped vegetables, except carrots and beets, in half and spread into two pans with heated oil.
Step 2
Then put the beets in one pan and the carrots in the other. Fry a little, pour in the broth, add bay leaves and cook until soft.
Step 3
Then remove the bay leaves and beat the vegetables until smooth. Season with salt and pepper.
Step 4
Pour equal amounts of carrot and beet soup into a plate at the same time. If desired, sprinkle with black pepper and garnish with a sprig of parsley.
