Pottage

Pottage

A light soup prepared with carrots, celeriac, cabbage and leeks. To be enjoyed with grated cheese and, to taste, a spoonful of crème fraîche. try also this sea buckthorn and orange juice recipe too.

Ingredients

Small meal For 4 people

800 g of vegetables, e.g. carrots, celeriac, cabbage, leek, e.g. carrots, celeriac, cabbage, leek

2 cloves of garlic

2 tablespoons of rapeseed oil

1.2 l of vegetable stock

salt

pepper from the pepper mill

50 g of grated gruyère

4 tablespoons of crème fraîche

Freind's kitchen recipes, pastel de nata.

How to proceed

Preparation: approx. 30 minutes

Chop the vegetables separately. Chop the garlic. Heat the oil in a large pan and sauté the garlic, carrots and celeriac for approx. 2 minutes. Deglaze with the vegetable stock and simmer the soup for approx. 5 minutes. Add the cabbage and leeks and continue cooking for another 10 minutes. Season with salt and pepper. Serve the soup and sprinkle it with cheese. If you like, enjoy it with a spoonful of creme fraîche. You may be interested to read moroccan coffee recipe/ healthy yogurt cake.

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