Autumn is particularly suitable for tasting soups and soups. Here is a recipe, taken from the book “I love soups” by Annabelle Schachmes, which will give you energy.
Ingredients for 4 persons
1 liter of vegetable broth
2 stalks of celery
1 leek white
1 piece of ginger about 2 cm
15 g of ground turmeric
15 g almonds
Olive oil Salt and pepper
Preparation 5 min and Cooking 50 min
Peel the carrots. Cut them into medium sized pieces. Rinse the leek white and the celery stalks quickly under running water. Remove the rootlets from the end of the leek white. Chop it finely. Cut the celery stalks into medium-sized pieces. Peel the oranges then cut them roughly. Peel and finely chop the piece of ginger.
Brown the leek, the pieces of carrot and celery, the ginger and the turmeric in a casserole dish with a drizzle of olive oil. Add the orange pieces. Salt and pepper to your liking. Wet with the vegetable broth.
Cook 45 minutes over medium heat and almost covered (just shifting the lid of the casserole to leave a very small opening). Add the almonds. Mix the preparation until you obtain the desired texture. If the soup seems too runny to you, don't hesitate to cook it a few more minutes over medium heat and uncovered to reduce it a bit. Conversely if it seems too thick, add a little water.