Carrot Polenta Soup
Servings 4 portions
Ingredients
- 1 smaller onion
- 2 garlic cloves
- 1 piece of root celery (size of a table spoon)
- 2 twigs of parsley
- 1 – 2 cherry tomatoes
- 2 carrots (220 grams)
- 30 grams of polenta
- Olive oil
- Salt
- Black pepper
- Chives
Instructions
- Peel and chop up onion and start cooking it in a pot with little olive oil. Add in peeled garlic, chopped celery root, halved cherry tomatoes, twigs of parsley. Season it with salt and cook for a couple of minutes while stirring so it starts to brown up a little.
- Add in 3 dl of water and cook for 15 minutes until veggies soften up then blend it to smooth texture.
- Pour in 1 l of hot water (or soup stock). Peel and thinly grate carrots and add it in, also add in polenta while stirring. Cook for 5 minutes until done. Taste and season accordantly with salt and black pepper, sprinkle with chopped chives and serve hot.