A creamy vegetable soup and pancakes are on tonights menu. Attempted gluten and dairy free pancakes without recipe…not the best results in the world…so I’ll give that a few more tries before sharing…
The soup was a success tho, and very simple!
~500g of vegetables
1/2l Vegetable stock
Peel and cut vegetables into cubes. I used equal amounts of potatoes, parsnips and Hamburg parsley (not celery root as I first called it)
Dissolve vegetable stock in boiling water.
Add vegetables to a pan and cover them with stock. It’s easier to get the wanted thickness/creamyness of the soup if you just cover the vegetables at this point, leaving the rest to dilute the soup at later stage. Bring back to boil and simmer for appeox 20 mins (or until the vegetables are tender). Mush the vegetables until soup os creamy. Add salt and sugar to taste. If soup is too thick, add more vegetable stock.