Root Vegetable Soup with Olive Bread Chips

Rating: 3.83 / 5.00 (195 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

For the soup:

For the olive bread chips:


For the root vegetable soup with olive bread chips, first finely dice the onion and garlic. Halve the cherry tomatoes. Cut leek and celery into strips. Cut carrots and potatoes into small cubes. Finely chop savory.

Heat olive oil in a wide pot. Sauté onion, garlic and leek briefly. Add celery, potatoes and carrots and fry for 5 minutes. Add tomatoes, cabbage, bay leaves and savory and pour in vegetable stock. Season with salt and pepper, bring to a boil, reduce heat and simmer for about 25 minutes.

Puree half of the beans with some vegetable stock or water. Remove bay leaves, add pureed and whole beans, season again and simmer for 2 minutes.

Cut olive bread ring into thin slices. Drizzle with olive oil and sprinkle with sea salt. Place on a baking sheet covered with baking paper and bake in a preheated oven at 180 °C for about 8-10 minutes.

Arrange soup in deep plates or soup bowls, sprinkle with fresh oregano or savory and serve root vegetable soup with olive bread chips.

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