Root Vegetable Soup with Crunchy Garlic Bread

Ingredients

• 1 head of garlic
• 1 piece of swede (about 150 g)
• 1 kohlrabi
• 2 carrots
• 1 piece of celery (about 50 g)
• 1 parsley root
• 1 onion
• 1 clove of garlic
• 2 tbsp oil
• 600 ml Meat broth
• 1 tbsp coarsely chopped parsley
• 1 beetroot (pre-cooked and peeled)
• Salt
• black pepper (freshly ground)
• 4 baguette rolls

Instructions

1. 1.

   Roast the head of garlic in a preheated oven (or on the grill) for about 40 minutes (on the grill about 10 minutes), then let it cool. Press the garlic out of its skin and mash the soft cloves with a fork or roughly puree them in a blender.

2. 2.

   While the garlic is roasting, peel and cut the swede and kohlrabi into 3–4 cm pieces. Peel the carrots and cut them into rough chunks as well. Peel the celery and parsley root and cut both into small pieces. Peel and coarsely chop the onion and garlic. Sauté both in 2 tbsp oil. Add the vegetables, sauté briefly, pour in the meat broth, add the parsley, cover and let simmer gently for about 15–20 minutes until the vegetables are tender yet firm. Slice the beetroot into thin strips and add them to the soup. Simmer together for about 5 more minutes. Season with salt and pepper.

3. 3.

   Slice the baguette rolls lengthwise into thin slices, toast them under the grill, and spread the garlic butter on top.