Vegetable Cream Soup

Ingredients

• 400 g vegetables (celery root, carrots, pumpkin, parsnip or sweet potato)
• 1 onion
• 1 Garlic clove
• 10 g ginger (1 piece)
• 2 tbsp olive oil
• 400 ml Vegetable broth
• 100 g heavy cream (or almond cream)
• spices (e.g., turmeric powder, dried thyme, caraway or cumin)

Instructions

1. 1.

   Clean, peel and cut the vegetables, onion, garlic and ginger into small pieces.

2. 2.

   Heat oil in a pot. Sauté onions, garlic and ginger for 3 minutes over medium heat. Add the vegetables and cook for 5 minutes. Pour in broth and simmer on medium heat until tender, about 15 minutes.

3. 3.

   Add cream and blend with an immersion blender until smooth. Season with spices and serve.