Cheese Cream Soup

Ready in about: 45 minutes | Serves: 4


3 Potato

6 French baguette

2 Onion

2 Baby carrots

4 oz Celery Root

4 tbsp Olive oil

2 tbsp Butter

2 tbsp Cream cheese

Pepper black ground, to taste


Cut one large onion, potatoes, carrots and celery root into large cubes. Heat 2 tablespoons of olive oil in a pan and fry the vegetables for 2 minutes. Add hot water to completely cover the vegetables. Bring to a boil, remove the froth and reduce heat. Boil 30 minutes (the vegetables should be well boiled soft).

Beat the prepared vegetables with a blender until mashed or rub through a sieve. Add cheese to the soup, mix well. Add salt, pepper, and nutmeg. Stir continuously and bring the soup to a boil, remove from heat. Cut circles from white bread with a diameter of 3 inches and fry them. Serve croutons with soup.

Nutritional info per serving:

Calories: 171 Kcal Fat: 8.4 g. | Protein: 3.3 g. | Carbs: 21 g.