Nutrition Facts
6 servings
6
Rustic winter vegetable soup with leftover ham
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A nice soup to comfort oneself is perfect! Most of the time, I make creamy soups, blended soups that we really enjoy! This time, I wanted to highlight the taste of the vegetables individually, just like in the soups of my childhood... A pure delight!
Ingredients
3 beautiful organic carrots
3 turnips
½ organic celeriac bulb
2 celery stalks
2 organic leeks
3 potatoes
2 parsnip
5 cloves organic garlic
1 herb bundle (thyme, bay leaf, flat parsley)
1 cooked ham end (approximately 350 g)
1 cumin
1 organic vegetable broth
2 olive oil
salt pepper
Directions
1
Peel the carrots and parsnips, wash them, and then cut them into thick slices. Peel the turnips, wash them, and cut them into cubes. Peel the celeriac and cut it into pieces. Trim the celery and cut it into sections.
2
Remove the outer leaves and wash the leeks. Cut them in quarters and slice them into chunks. Peel the potatoes, wash them, and cut them into pieces. Peel the garlic and crush it. Cut the end of the ham into small cubes.
3
Sauté the garlic and cumin in a pot with olive oil. Add the vegetables and let them brown without allowing them to color too much for 5 to 10 minutes. Add the ham, the bouquet garni, and cover with water. Add a vegetable broth cube. Let simmer for 40 minutes.
4
Remove the bouquet garni, add salt and pepper. Toast bread (ideally thick slices of country bread), and rub with garlic.
5
To finish, serve the soup hot in bowls. ENJOY YOUR MEAL!
Ingredients
Ingredients
3 beautiful organic carrots
3 turnips
½ organic celeriac bulb
2 celery stalks
2 organic leeks
3 potatoes
2 parsnip
5 cloves organic garlic
1 herb bundle (thyme, bay leaf, flat parsley)
1 cooked ham end (approximately 350 g)
1 cumin
1 organic vegetable broth
2 olive oil
salt pepper
Directions
Directions
1
Peel the carrots and parsnips, wash them, and then cut them into thick slices. Peel the turnips, wash them, and cut them into cubes. Peel the celeriac and cut it into pieces. Trim the celery and cut it into sections.
2
Remove the outer leaves and wash the leeks. Cut them in quarters and slice them into chunks. Peel the potatoes, wash them, and cut them into pieces. Peel the garlic and crush it. Cut the end of the ham into small cubes.
3
Sauté the garlic and cumin in a pot with olive oil. Add the vegetables and let them brown without allowing them to color too much for 5 to 10 minutes. Add the ham, the bouquet garni, and cover with water. Add a vegetable broth cube. Let simmer for 40 minutes.
4
Remove the bouquet garni, add salt and pepper. Toast bread (ideally thick slices of country bread), and rub with garlic.
5
To finish, serve the soup hot in bowls. ENJOY YOUR MEAL!
Notes
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marmotte0405
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