Creamy white vegetable soup always delights with its delicate flavor!
Ingredients
Soup
- Vegetable broth – 2.5 liters
- Onion – 1 piece
- Cauliflower – 1 piece
- Olive oil – 2 tablespoons
- Black pepper – 1 pinch
- Parsnip root – 2 pieces
- Bouquet garni – 1 piece
- Celery – 1 piece
- Salt – 1 pinch
- Dried thyme – 1 teaspoon
Nut crackers
- Black cumin seeds – 2 tablespoons
- Water – 0.5 slightly less than a cup
- Sunflower seeds – 0.25 slightly less than a cup
- Whole flax seeds – 0.5 slightly less than a cup
- Pine nuts – 0.66 slightly less than a cup
- Pistachios – 0.25 slightly less than a cup
- White sesame seeds – 2 tablespoons
- Salt – 0.5 teaspoon
- Agave syrup – 1 teaspoon
Additional
- Parsley – 1 tablespoon
- Olive oil – 1 tablespoon
Preparation
Step 1: Roast the Vegetables Peel the root vegetables, dice the celery, and slice the parsnip. Divide the cauliflower into florets. Cut the onion into quarters.
Place all the chopped vegetables on a baking sheet lined with parchment paper, drizzle with olive oil, sprinkle with dried thyme and salt. Mix everything and roast for about 40 minutes in an oven preheated to 200°C.
Step 2: Cook the Cream Soup Transfer the roasted vegetables to a pot, pour in the vegetable broth, add the bouquet garni, and cook for about 10 minutes. Remove the bouquet garni, let the soup cool slightly, then blend it into a smooth cream using a blender.
Step 3: Bake the Nut Crackers Reduce the oven temperature to 160°C with top-bottom heating function. Line a baking sheet with parchment paper, drizzle it with olive oil.
Mix all the ingredients needed for the crackers in a bowl and let it sit for about 5 minutes.
After this time, spread the mixture evenly on the parchment-lined baking sheet. Bake for about 50 minutes in an oven preheated to 160°C.
Turn off the oven and leave the crackers in it for about 30-45 minutes until they cool down – this will make them more crispy. Before serving, break or cut the crackers into any shape.
Step 4: Serve the Soup Pour the soup into bowls and serve with nut crackers. Drizzle with olive oil, sprinkle with black pepper, and garnish with chopped parsley on top.
