serves 6 people | 35 min prep time | 60 min to serve | ~2€ per serve
• 2 medium onions
• 800g potatoes (floury)
• 500g soup greens (carrots, celeriac, leek etc.)1
• 3 big laurel leaves
• 2.5L vegetable broth
• 1 full table spoon of salt
• 500g full-grain toast
• 200g (vegan) creme fraiche/sour cream2
• 200g salad seeds mix (sunflower, pine, pumpkin etc.)
• Olive oil
• Spices you like: Paprika/garlic powder, pepper…
• Herbs you like (fresh, frozen or dried): thym, marjoram, rosemary, parsley, chive etc.
- Peel and cut onions into thin slices.
- Put some olive oil into a large pot and softly sauté the onions.
- Peel and cut the celeriac and the carrots into cubes, then wash them.
- Add the carrots, the celeriac, the salt, the laurel leaves and the vegetable broth into the pot.
- Bring the broth to boil, then let it simmer for 10 minutes.
- In the meantime, peel and wash the potatoes and cut them into cubes, too.
- Add them to the pot and simmer for 30 additional minutes
- Meanwhile: place and distribute the seeds on a baking tray laid out with baking paper.
- Put them into the oven and roast them on 200ºC for 10 minutes or until they’re golden brown (no need for pre-heating).
- In the meantime, cut the toast into small cubes and put it into a large bowl.
- Add olive oil to the bowl and stir around to make it cover the toast cubes.
- Add garlic powder to the bowl and stir around again.
- When the seeds are roasted, take them out and put them into a decorative serving bowl. Put the croutons onto the used baking paper and roast them on 200ºC for 10 minutes or until nice and crunchy. Take them out timely!
- Cut leek into small bites and wash it thoroughly.
- After the potatoes have been cooked for 30 minutes, add the leek to the soup and cook for 5 more minutes.
- Remove the soup from the stove and remove the laurel leaves from the soup.
- Use an electric hand mixer to finely puree the vegetables.
- Add the creme fraiche to the soup and stir around.
- Add your spices and herbs to the soup and stir around.
Serve the soup together with the croutons and the seeds and enjoy!
Pro Tips
- You can be very flexible with the greens: Try out e.g. turnips, parsnips, beetroot etc.
- If you’re not vegan/vegetarian: Try adding conventional creme fraiche and roasted bacon cubes at the end!
You might as well cook a large pot just for yourself and have lunchtime secured for the next 4 days. Perfect strategy if you don’t want to cook every day :).