Recipe by food blogger @laskavhrncoch

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When it's cold outside, you crave something warm and delicious. A creamy root vegetable soup is exactly what will warm you up on cold days. It's smooth, thick, and full of flavor, with crispy smoked tofu that adds a smoky touch and a pleasant contrast.

Svatava Vašková foto

,,I love timeless elegance and quality at fair prices. That’s why Sola Switzerland is always my first choice when selecting new pieces for my kitchen.“

Svatava Vašková foto

,,I love timeless elegance and quality at fair prices. That’s why Sola Switzerland is always my first choice when selecting new pieces for my kitchen.“

Total time:

30 minutes

Dish:

lunch/dinner

Servings:

4 – 6

Ingredients:

4 carrots

4 parsley roots

1 small celery root

1 onion

2 tbsp butter

200 ml heavy cream (33 %)

2 bay leaves

allspice (to taste)

black pepper (to taste)

a pinch of nutmeg

a few drops of lemon juice

1 tsp brown sugar

salt (to taste)

For garnish:

1 smoked tofu

olive oil

fresh parsley leaves

Instructions:

1.
Sauté the finely chopped onion in butter until golden brown.

2.
Add the peeled and chopped root vegetables, and sauté for a while until they start to release their aroma.

3.
Season with salt, pepper, bay leaves, allspice, and a pinch of nutmeg.

4.
Add about 2 liters of water and cook until the vegetables are tender.

5.
Once the vegetables are soft, add the cream and blend everything until smooth.

6.
Season the soup with brown sugar and a few drops of lemon juice to taste.

7.
Cut the smoked tofu into cubes and fry them in olive oil until golden brown.

8.
Serve the soup with the fried tofu, fresh parsley leaves, and, if desired, some pieces of fresh carrot.

Photo: Kristína Procházková, @laskavhrncoch