Healthy vegetable soup, great for summer Months!
Prep Time : 20min
Cook Time : 20min
Ready Time : 40
Servings : 6 Bowl
2 Celery Root ( peeled and sliced into small cubes)
6-7 small size carrots ( peeled and cut into small strips)
1 small Onion ( peeled and chopped)
2 Small Potatoes ( peeled and cut into small pieces)
4-5 cups of Chicken Stock
1/4 cup of Heavy cream ( or if you are on Diet use light milk instead)
Salt and Pepper to taste
2 tbsp of butter
4 slices of French Bread( cut into small pieces )
2-3 leafs fresh Basil (chopped)
First melt the butter and saute the onions on a deep bowl.
Peel carrots and cut them into small pieces.
Peel the Celery Root and cut it into cubes.
Peel the potatoes and slice them into small pieces. Place all the cut vegetables into the pot with the sauteed onions.
Add the Chicken Stock to the vegetable mix and boil in low-medium heat until the vegetables are melting approximately for 20-25 min.
Add the cream into the mixture and blend with a blender until it becomes creamy.
After mixing with the cream add salt and peper to taste into the soup mixture and boil for few more minutes.
Prepare the bread slices and drizzle with olive oil. Place them on a flat tray and broil for few minutes until they are golden color. Meanwhile clean and chopp basil to garnish.
Place the soup on a small bowl. Decorate with bread croutons and basil slices last.