Buy all ingredients right below the recipe
INGREDIENTS
- 200 g carrots
- 200 g celeriac
- 200 g parsley root
- 100 g yellow onion
- 3 cloves garlic
- 2 tablespoons sunflower oil
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 800 ml vegetable broth
- 100 ml cooking cream (12% fat)
- 10 g butter
- Salt
- Pepper
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, then transfer them to the prepared baking dish. Peel the garlic and add the whole cloves to the dish. Also 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 soften.
- 2Approximately 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, then 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