When I like a quick and healthy dinner, and don’t have a certain recipe in mind, I usually make a soup loaded with vegetables. 

Yesterday’s soup was surprisingly tasty! I made this soup with all my left over veggies, and I used different spices, the more traditional one like nutmeg and mace (in dutch: Foelie).  One of the veggies that brings a distinct flavour is the celery root.  So I definitely recommend this one.

Serve the Soup in a nice bowl and for a fancier look don’t forget to add a bunch of toppings and a piece of bread with olive oil.

Make a big pot and have it for another day or two, or freeze. But since we are all ‘stuck’ at home, it gives you the next day (s) ‘off”.

Much love, Yvette

 

Hearty and Nourishing Veggie Soup

Prep Time10 minutes
Cook Time20 minutes
Servings: 6
Calories:

Equipment

  • 1 big pot
  • immersion blender or normal blender

Ingredients

Vegetables:

  • 2 medium size yellow onions chopped
  • 4 medium size carrots chopped
  • 2-3 cellery stalks chopped
  • 1/4-1/2 part of a cellery root chopped
  • 2-4 potatoes chopped
  • 1/2 of a savoy cabbage roughly chopped
  • 4 big handfuls of greens like kale, cavallo nero or spinach stemmed and roughly chopped

Spices-herbs

  • 1/2 cup Optional: fresh herbs like parsley
  • 1 tsp nutmeg powder
  • 1 tsp smoked paprika powder
  • 1 tsp cellery salt (or just salt)
  • 1/2 tsp mace (optional)

remaining ingredients:

  • 1-2 liter veggie stock or water and veggie stock cubes
  • 1/2-1 can coconut milk
  • salt and pepper to taste
  • 2 tbs coconut oil to fry
  • 3 garlic heads minced

Toppings (optional)

  • freshly chopped herbs
  • olive oil
  • paprika powder
  • sesame seeds

Instructions

  • start by cutting the veggies in the order of the list above. Once the onions are ready, heat a big pot on your stove and add 2 tbs of coconut oil or olive oil. Add the onions and sauté for 5-7 minutes.
  • boil at least 1 liter of water
  • Add carrots, cellery stalks, cellery root and potatoes. Stir
  • Add all the spices, salt, pepper, and the garlic. Keep on stirring and 'roast' the spices for about 2 minutes. (if needed add some more oil or some drops of water in order not to get it burned)
  • Add the boiled water and the stock powder or cubes. Place lid on the pot and let it simmer for about 10 minutes
  • Then add the savoy cabbage and the kale, and also the coconut milk. Simmer for another 5-10 minutes.
  • Get your immersion blender and blend the soup but still keep some structure.
  • Taste and adjust seasoning. If needed add some tamari and or lemon juice
  • Serve in a bowl and sprinkle with fresh herbs, drizzle with olive oil and sprinkle with some sesame seeds.

Notes

Optional: I didn't try it yet, but assume adding 1 cup of red lentils will work very well. 

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