Carrot/Potato/Broccoli soup

Carrots, potato and the stalk of a broccoli worked well together in this soup. To make it even more festive, I fried some bacon for topping.

Ingredients:

200 g carrots

200 g potatoes

100 g stalk of a broccoli

1 clove minced garlic

1 chopped medium onion

3 to 4 large spring onions (or alternatively 1 leek)

1 tbsp butter

2 tbsp oil

3 sprigs of parsley

the core stalks of 1 celery – with leaves

1 1/4 l. vegetable or chicken broth

1 tbsp salt

100 g of fried smoked finely diced fried bacon

Method:

Peel the potatoes, carrots and the stalk of the broccoli and dice them (approximately 2 x 2 cm). Set aside on a plate.

Finely chop or mince the garlic. Finely dice the onion and the spring onions keeping a handful of the green top for serving.

Rinse the parsley and the core stalks of the celery.

Add the butter and the oil to a large pot, heat it up at medium heat and let it melt – not brown. Add the onion, the garlic and spring onion (or leek) and fry this for approximately 5 minutes – until soft. Add the chopped vegetables and fry them together with the onions for another 5 minutes. Add the broth together with the whole parsley and celery. Let it all simmer under lid for about 20 minutes – until tender – at medium heat.

Remove the parsley and the celery.

Process the vegetables with a handheld blender (keep it well submerged in the pot to prevent it from spurting. The soup is hot! You don’t want to burn yourself.)

Add salt and serve topped with finely chopped fried smoked bacon and finely chopped or sliced green tops of the spring onion. If you have it on hand, it is also good with a small drizzle of chili infused olive oil.

I apologize for the terrible picture. I did not realize that it was out of focus until we had eaten the soup – it was too late to take another one. But I will make it again some day, and replace it 😉