Ingredients
- 1/2 celery root
- 2 large handful of celery leaves
- 1/2 1 leek
- 2 onions
- 2 carrots
- 3 bay leaves
- 1 piece of mace
- about 10 peppercorns
- olive oil
- 2,5 liter water
- salt to taste
Kitchen equipment needed
- 2 large pans
- colander or large fine sieve
- cutting board & chef’s knife
Preparation — 1 hour
First we’re going to create a tasteful water, if you don’t want that you can also use regular vegetable stock cubes instead. If so, you can skip this step. Roughly CHOP half a leek, 1 onion, a quarter of a celery root and 1 carrot. There’s no need to peel the onion and carrot, cause that will give the water even more flavor. TRANSFER the chopped veggies to the colander and rinse them well.
HEAT a bit of olive oil in the large pan and sauté the veggies for about 5 minutes. POUR in the water along with the mace, bay leaves, peppercorns and half of the celery leaves. PLACE the lid on and bring to a boil. Let it simmer for about 45 minutes.
Meanwhile PEEL and RINSE the rest of the celery root, carrot and leek. CHOP the celery root and carrot into cubes and the leek into half rings. PEEL and finely chop the second onion. Roughly CHOP the celery leaves.
Finishing the basic vegetable soup — 15 minutes
SIEVE the soup into the other large pan and throw out the veggies. ADD the celery root and carrot cubes, finely chopped onion and leek and bring to a boil. Let it simmer for about 10 minutes, so the veggies won’t become too soft. For the last minute also ADD the chopped celery leaves and SEASON with salt.
This is a vegetarian version, but you can also ADD small meatballs. You can also ADD any leftover veggies to empty your fridge. Enjoy!
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