White veggies are coming – here’s the recipe for creamy white veggies soup. It’s delicate, creamy and delicious. And don’t forget about some parsley and sunflower seeds pesto that goes perfectly with it. You simply cannot resist it!
Ingredients (serves 4)
1 l of water
1 bay leaf
5-6 black pepper grains
1 allspice berry
white part of leek
1/2 onion
a piece of celery
1 carrot
4 white asparagus spears
2 parsley roots
4-5 potatoes
1/3 small cauliflower
2 tbsp olive oil
1-2 tbsp coconut milk
salt
olive oil to decorate the soup
roasted pumpkin seeds
Pesto:
fresh parsley
1-2 tbsp roasted sunflower seeds
4 tbsp olive oil
salt
black pepper
Instructions:
Add bay leaf, black pepper and allspice grains to water boiled in a pot.
Meanwhile, prepare the veggies. Peel carrot, parsley roots, celery and potatoes. Divide cauliflower into small florets. Slice the onion and leek. Heat the olive oil on a frying pan and add onion and leek. Fry the onion and leek for about 3-4 minutes, until they’re golden brown. Dice all the veggies, except for the cauliflower and carrot. Add celery, carrot, parsley roots and fried onion and leek to the boiling water. Peel asparagus spears, cut off their ends and cut them into smaller parts. Add tomatoes, cauliflower and asparagus spears to the soup and cook over low heat for about 20 minutes, or until the potatoes are soft. Then take out the bay leaf, pepper grains and allspice berry. Blend the soup until you get smooth mixture. Add coconut milk and season with salt. Cook for another 3 minutes.
Prepare the pesto. Chop parsley finely. Ground the sunflower seeds in a a spice grinder. Blend all pesto ingredients until you get a smooth paste. Add salt and pepper
Sprinkle the soup with some pesto and top with roasted pumpkin seeds.
