Light summer soup

Name: Light summer soup
Ingredients: 2 carrots; 3 tablespoons oil; 1 medium onion (150 g); 200 g celery root; 2000 ml cold water; 1 teaspoon salt; 1/2 teaspoon ground white pepper; 70 g small pasta; 70 g fresh parsley

Soups - Light summer soup by Vladelina I. - Recipia

Light summer soup simmers carrots, onion and celery in a clear broth, with small pasta added near the end. The vegetables soften without falling apart, and parsley gives it a fresh taste; I slice the carrots thinly so they soak up plenty of broth. Preparation: 15 minutes. Cooking: 35 minutes. Resting: 5 minutes. Total time: 55 minutes. Serves: 4. About 200 kcal and 4 g protein per serving.

Ingredients

2 carrots
3 tablespoons oil
1 medium onion (150 g)
200 g celery root
2000 ml cold water
1 teaspoon salt
1/2 teaspoon ground white pepper
70 g small pasta
70 g fresh parsley

Preparation

1. Peel and wash the carrots, then slice them into rounds. 2. Heat 3 tablespoons of oil in a pot and sauté the carrots over low heat for 10 minutes, stirring now and then. 3. Peel and wash the onion. Peel the celery root and cut it into small cubes, then add them to the pot along with 2000 ml cold water, 1 teaspoon of salt and 1/2 teaspoon of ground white pepper. Cook over medium heat for 20 minutes, until the vegetables are tender. 4. Add 70 g small pasta and cook the soup for 5 minutes, until the pasta is tender. Finely chop 70 g parsley and sprinkle it over the soup, then cover the pot and leave it to rest for 5 minutes with the heat off.

Notes

Regular pasta contains gluten; for a gluten-free version, use 70 g small pasta certified gluten-free and check the cooking time on the package. Choose firm carrots without soft spots and slice them to a similar thickness; thicker rounds take longer to soften. Celery root can have tougher fibers near the outside, so peel it well and use the firm part inside. If you make the soup ahead, cook the pasta separately and add it to the bowls, since it absorbs broth while it sits in the pot. The soup keeps in the refrigerator for up to 3 days in a sealed container; keep the pasta separate. Reheat it slowly, without bringing it to a vigorous boil. I serve it with slices of toasted bread.