FRIJE

Name: Spring soup with zucchini, carrots, and turnips
Prep time: 15 min
Cook time: 55 min
Yield: 4 servings
Ingredients: 400 g of turnip; 200 g of carrot; 200 g of zucchini; 0.5 teaspoon of cinnamon powder (optional); 0.5 teaspoon of turmeric powder; 0.5 tablespoon of vegetable broth; 1 teaspoon of olive oil; salt (according to taste)

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Spring soup with zucchini, carrots, and turnips

Vegetarian Soup Vegan Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 55 minutes

Cost per serving: 0,53 €

Energy: 69 kcal / serving

Nutritional score:

Instructions

1. 1. Peel the turnips and carrots. Wash the zucchini. Cut all the vegetables into cubes.
2. 2. In a large pot, sauté the vegetables in a drizzle of olive oil.
3. 3. Add the spices, a pinch of salt, and the powdered broth. Pour in water halfway up, cover, and let cook for 20 to 30 minutes, or until the vegetables are tender.

Let it cool down.
4. 4. Blend the soup with an additional 10 cl of water, then return it to the pot. Reheat before serving.