Clear Vegetable Soup Without Alliums
Ingredients
- 4 oz parsley root 120g
- 15 oz carrots 425g
- 4 oz celeriac 120g
- 8 oz frozen cauliflower florets 220g
- 4 oz Brussels sprouts 140g
- 4 oz frozen peas 140g
- 1 gallon water 3.7 l
- salt to taste
- cooking oil - enough to cover the bottom of the pot
Instructions
- Peel and cut celeriac, carrot, and parsley root into small cubes.
- Add the oil to a pot and heat over medium heat. When the oil gets hot, add small amounts of carrot, parsley root, and celeriac (like a few pieces of each - just to cover the bottom of the pot). Saute it for a few minutes with constant stirring.
- Add the remaining carrot, parsley root, and celeriac to the pot. Add peas, cauliflower florets, Brussels sprouts, and add water. Season the soup with salt. Bring it to a boil, and then lower the heat to the lowest.
- Simmer the soup for about 45 minutes or until vegetables are tender. When the soup is done, taste the soup and add more salt if necessary.
- Serve the soup with soup with pieces of vegetables or with noodles.