I blogged a while ago about food and kitchen equipment. So, I felt it was time to get in the kitchen and make something.
When you read the words “vegetable soup,” an image pops into your mind. This … is not that. This soup is luxurious.
Give the casserole a rest; it is not as good as you think it is. Believe me. Make this instead. This soup is delicious and good for you and your family; most casserole is disgusting and a culinary failure. To quote myself, to some extent ripping off Ryan Gosling in “Crazy, Stupid, Love”:
“Be better than casserole.”
I originally got this recipe from renowned British chef Marco Pierre White, but I have tweaked it ever so slightly. I have made this soup about ten times and know the recipe well. I have included Marco’s video below to guide you, but follow my revised recipe. He’s hawking Knorr Stock Pot. You don’t need it.
Get a big pot. This recipe makes a lot of soup.
Ingredients
• 1 lg. celeriac, diced
• 1 onion, diced
• 2–3 carrots, chopped
• 2–3 sm. zucchinis, diced
• 2 lg. leeks, sliced
• 1 head cauliflower, reduced to small florets
• 1 head Savoy cabbage, chopped coarse
• 64 oz. vegetable stock (use two brands)
• 3 cloves garlic, minced
• 2 bay leaves
Process
1. Saute celeriac, onions, and carrots in olive oil. Be generous with the olive oil.
2. Add garlic, cabbage, cauliflower, leeks, and zucchini. Continue saute until leeks start to become clear. Add olive oil if needed.
3. Add stock, bay leaves.
4. Add salt to taste.
5. Simmer for 30 minutes.
https://www.youtube.com/watch?v=yeg67jnZozU&t=154s
