Creamy winter vegetable soup
This soup is creamy and awesome and so pretty, it should be served at a wedding. If you ask me. You asked, right?
When I hosted a Mom's Night Out at my house, one of the dishes I made was this salad, only I made it with baby broccoli instead of asparagus, because that was what was in season. I thought the stalks looked a bit chewy, so I made a mental note of using them in a soup later and threw them into the freezer in the meantime.
Then a week later, I bought a few veggies at this very charming outdoor organic market and thought it would be a great opportunity to use the broccoli stalks. That is how this recipe came about. This recipe made enough soup for two dinners (for 3 people). The first night I served it with a simple grated carrot salad and the next night, I served it with some read oak lettuce, pear and red grapes.
Here is how I made the soup.
Recipe - serves 6
Stalks of one bunch of baby broccoli
4 stalks of celery
1 large white sweet potato
2 baking potatoes
1/8 tsp Nutmeg
Salt and pepper. Go very easy on the pepper. Just a tip.
Rinse, peel and chop the veggies and put into a stock pot.
Cover with water. Boil for 25 minutes.
Check that the roots are cooked tender.
Blend everything together with an immersion blender.
Add spices while testing for taste. Then serve.
Isn't this soup just so pretty? I love the delicate color it has. It also tastes amazing.
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