Description
Colorful vegetables in this soup not only tasty, but also useful. The recipe comes from my favorite magazine "Burda".
Ingredients
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The Apium graveolens Dulce
0.5 kg
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Potatoes
3 piece
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Carrots
1 piece
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Water
1 l
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Salt
-
Allspice
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Greens
Cooking
Cut the bread cubes, dry it in the oven or in a pan in vegetable oil. Wash vegetables, clean.
Carrots and potatoes cut into cubes, celery slices. Pour 1 liter of water. Boil for 20 minutes. I used the program "soup" in the slow cooker.
Drain vegetables in a colander. Measure out 1 liter of broth.
Vegetables blend it with an immersion blender. Again pour the broth, add salt, pepper and bring to a boil.
The soup and bring to taste, serve onto plates, add the crackers (they are much tastier), and garnish with greens. Bon appetit, dear cooks! Be healthy!
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