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A Winter Soup | Milkbottle

A Winter Soup

Winter Vegetables

This makes a deliciously creamy soup, but without actually using cream and very low on calories.

Recipe
1 large swede, peeled and cut into cubes
1 onion, chopped
2 celery stalks, thinly sliced + a few leaves to garnish olive oil
1 l vegetable stock
a few sprigs of thyme, keep a few leaves apart to garnish sea salt & freshly ground pepper
olive oil
1 l vegetable stock
few leaves of red mustard cress to garnish
a few pink peppercorns to garnish
Remove the thyme leaves from the stalks.
Heat the olive oil in a large sauce pan and gently fry the swede, thyme leaves, onion and celery slices for 10 minutes.
Add the stock and bring to a boil.
Simmer for 30 minutes, until the swede is completely tender.
Puree the soup with a hand held blender or in a food processor.
Add salt & pepper to taste.
Garnish the soup with the thyme leaves, celery leaves, red mustard cress and pink peppercorns.
Serve immediately.
-Serves 4

Image: Ton Zonneveld via Taverne Agency. Styling: Lisanne Helling. Recipe: Leonoor Ottink

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