Creamy root vegetable soup with cottage cheese and wholemeal bread
A smooth, filling soup of potatoes, carrots, swede and parsnip, simmered until soft in stock with onion, garlic and thyme and blended creamy with crème fraîche. Top with cottage cheese and eat with wholemeal bread. Use whatever root vegetables you have; with coconut milk, ginger and lime it takes an Asian turn.
- 45 minTime
- 25 minHands-on
- 4Portions
- ≈ 20 krper portion
- 630kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 500 gPotato, floury
- 3Carrots
- 300 gSwede
- 1Parsnip
- 1 tbspButter
- 1 tspThyme, dried
- ≈ 1 lWater
- 2 cubesVegetable stock, cubes
- 2 dlCrème fraîche
- to tasteSalt
- to tasteBlack pepper
- 250 gCottage cheese
On the side
- 8 slicesBread, wholemeal
Method
- Peel and chop the onion and garlic. Peel the potatoes, carrots, swede and parsnip and cut them into pieces of about 2 cm.
- Soften the onion and garlic in the butter in a large saucepan for a couple of minutes without letting them colour. Add the root vegetables and thyme.
- Pour in the water, crumble in the stock cubes and bring to the boil.
- Simmer the soup under a lid for about 20 minutes, until the vegetables are completely soft.
- Blend the soup smooth with a stick blender. Stir in the crème fraîche and heat through. Season with salt and pepper and thin with a little water if it is too thick.
- Serve the soup in bowls with a spoonful of cottage cheese on top and wholemeal bread on the side.
The cost is estimated from Swedish grocery prices.
