Winter vegetable soup
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251A warm soup, full of root vegetables, which will not only heat and fill up, but it also helps to fight against some fat cell :)
recipe,photo-recipe,carrots,potatoes,Vegetable soup,Gluten-Free
Vegetable soup
Ingredients
Ingredients
| carrots | 10.5 | oz | 300 | grams | |
| celery | 3.5 | oz | 100 | grams | |
| garlic | 0.25 | oz | 10 | grams | |
| ginger-root | 0.25 | oz | 10 | grams | |
| imalayan salt | 1.5 | tsp | 1.5 | teaspoon | |
| onion | 3.5 | oz | 100 | grams | |
| parsley | 1.75 | oz | 50 | grams | |
| potatoes | 10.5 | oz | 300 | grams | |
| spice turmeric | 0.25 | tsp | ¼ | teaspoon | |
| unsalted butter | 1.75 | oz | 50 | grams | |
| water | 3 | tbsp | 3 | tablespoon | |
| water | 1.3 | quart | 1250 | milliliters |
Recipe
3.
... and add the onion. Stir and fry for 10 minutes.
4.
garlic 0.25 oz (10 g) • ginger-root 0.25 oz (10 g)
Clean the garlic and ginger and grate both finely.
6.
Add garlic and ginger to the onion, mix.
7.
imalayan salt 1.5 tsp • spice turmeric 0.25 tsp • water 3 tbsp
Add salt, turmeric, mix, cover with a little water and simmer for 5 minutes.
9.
Add carrots to the vegetables, and then stir and simmer together for 5-8 minutes under the cover.
11.
water 1.3 quart (1250 ml)
... add to the pot, pour boiling water and cook until the potatoes are soft (about 15 minutes).
Bon appetit!
