A simple solution for vegan dinner. Hello, Hivers. Today is a very easy recipe for soup. It is a typical autumn soup with different vegetable roots that locally grows and is only available in September and October months. It is a simple, easy, tasty, healthy, and filling that soup we enjoy.
Here are the used ingredients: 1/2 celery root 2 parsley roots 2 yellow beetroots 2 sticks of celery sticks 1 kohlrabi 1 carrot 2 spring onion hand full parsley leaves 1.5 tsp black pepper 2 vegetable bullion 3 cloves of garlic 1 tbsp olive oil
All vegetables were cleaned and cut into chunks
Heat oil in the pan.
Add crushed garlic.
Stir all vegetables into fried garlic.
Add vegetable bullion and black pepper. Here not using salt because the bullion has enough salt.
After stirring the vegetables for 2 minutes pour water up to vegetable level.
Cover and cook until vegetables get softer.
This is the time to taste if require any salt. Mostly no need.
Add chopped parsley leaves.
And it is done.
This is the way we make Norwegian mixroot soup. Enjoy. and thank you.
