Preparation : 10 min Cooking : 30 min
160 calories/serving
Ingredients
1 1/2 potatoes, coarsely cut into 3 cm pieces 300 g
1 1/2 parsnips, coarsely cut into 3 cm pieces 140 g
1 carrots, coarsely chopped into 3 cm pieces 100 g
1 turnips, coarsely cut into 3 cm pieces 170 g
1 1/2 stalk celery, coarsely chopped into 3 cm pieces 110 g
1/2 onions, coarsely cut into 3 cm pieces 100 g
1/2 leeks, coarsely cut into 3 cm pieces 150 g
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 pinch cayenne pepper [optional] 0.1 g
2 cups chicken broth, warm 500 mL
1/2 cup water, warm 125 mL
1/2 cup milk, partly skimmed, 2% 125 mL
Before you start
A blender or food processor will be very useful to purée the soup. I personally prefer to just use a masher so it isn't quite a puree.
Method
Prepare the vegetables: Peel the potatoes, parsnip, carrots, and turnips. Coarsely cut all the vegetables into uniform 3 cm pieces.
Heat the oil in a saucepan over medium heat. Add all the vegetables and cook over medium heat for about 10 min with occasional stirring. Season with salt, pepper, and a pinch of Cayenne pepper, if desired.
Pour in the warm broth and water. Cook, uncovered, until the potatoes are cooked and fork-tender, about 20 min.
Purée the soup in a blender. Adjust the seasoning. Add the milk, then warm up and serve.
Observations
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
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