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INGREDIENTS
- 200 g of carrots
- 200 g of celeriac
- 200 g of parsley root
- 100 g of yellow onion
- 3 cloves of garlic
- 2 tablespoons of sunflower oil
- 1 tablespoon of tomato paste
- 1 teaspoon of dried oregano
- 800 ml of vegetable broth
- 100 ml of cooking cream (12% fat)
- 10 g of butter
- Salt
- Pepper
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INSTRUCTIONS
- 1Preheat the oven to 190–195 °C and prepare a baking dish (25 cm × 30 cm). Clean, peel, and cut the carrots, celery, parsley root, and onion into larger pieces and place them in the prepared baking dish. Peel the garlic and add the whole cloves to the dish. Then add 2 tablespoons of sunflower oil, tomato paste, oregano, salt, and pepper to the dish, mix everything, and bake the entire mixture for 40–45 minutes at 190–195 °C until the vegetables are tender.
- 2About 10 minutes before the end of baking, bring 800 ml of vegetable broth to a boil in a pot.
- 3After the specified time, remove the baking dish from the oven and place the roasted vegetables into a blender. Add the hot broth, cooking cream, and butter, and blend everything until smooth.
- 4Divide the blended mixture into 4 plates and serve immediately.
Tip
Drizzle the soup with olive oil before serving.
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The author of the photograph is Marie Bartošová