Receta de sopa de verduras blancas de invierno

Ingredientes

• 1 1/2 tablespoons ghee, butter, or olive oil
• 3 stalks celery (chopped)
• 1 cup onion or leek (chopped)
• 2 cloves garlic ( finely chopped (sub with ginger))
• 2 cups cauliflower ( chopped)
• 1 1/2 cups potato, rutabaga, or turnip (peeled and chopped)
• 4 cups water or vegetable stock
• 3 tablespoons parsley (chopped)
• 2 teaspoons lemon (freshly squeezed, or to taste)
• 1/4 teaspoon salt (or to taste)
• feta cheese or Parmesan ( to taste)
• green onion (finely chopped)
• black pepper (freshly ground)

Preparación

1. 1

   --- prepare ---

2. 2

   Chop celery, along with the onion or leek and garlic. Keep them together in one bowl, and set aside until needed.

3. 3

   Chop cauliflower and the potato, rutabaga, or turnip, and set aside until needed.

4. 4

   --- cook the soup ---

5. 5

   Heat ghee in a medium saucepan on medium heat. Add celery, onion or leek, and garlic. Sauté until starting to brown.

6. 6

   Add cauliflower, potato/rutabaga/turnip, and water or vegetable stock. Bring to a boil, then reduce to a simmer. Cook for 30 minutes, or until the vegetables are soft.

7. 7

   --- finish the soup ---

8. 8

   Decide if you prefer a puree, or a more chunky soup. Use an immersion blender to blend the soup to your desired consistency.

9. 9

   Turn off the heat and stir in chopped parsley, lemon juice, and salt. Taste, and adjust for salt and lemon.

10. 10

    Serve into individual bowls and top with optional feta cheese or Parmesan, finely chopped green onion, and/or freshly ground black pepper.