It’s time for an anti-inflammatory root vegetable soup. Because sometimes (pretty often), you want a healthy dinner but you don’t want to put too much effort into it. Sometimes you just want to cut root vegetables and let them soften in a pot of broth. And then add some creamy “oat fraîche”, deliciously flavoured with garlic (and some finely grated parmesan, if you’re in Plato’s world of the senses).

Sometimes, it’s that simple. Bon appetit!

Quick root vegetable soup
(3-4 servings)

3 carrots
1/2 small celeriac
3 parsnips
1 broccoli stem
1/2 leek
6 cups water
1,5 tbsp vegetable broth powder

Sauce:
1 cup creamy oat fraîche
2 garlic cloves
3-4 tbsp parmesan (optional)

Wash/peel and cut carrots, celeriac, parsnips and broccoli into small cubes. Shred the leek. Bring 6 cups of broth to a boil, and add the vegetables. Let simmer until soft. Stir finely grated garlic cloves and parmesan into the creamy oat fraîche. Serve the sauce on the side, or add a tablespoon or two for a more creamy soup. Don’t forget to let the fibers in the root vegetables recover before you eat. If you let the soup cool for a while, a process called “recrystallization” of the starch chains begins.

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