- celery root;
- vegetable or olive oil;
- bay leaf;
First of all prepare vegetable broth for soup. For this, one bulb, celery root, carrot, fresh cabbage and zucchini pour water. Put on a medium heat. After the water boils, salt to taste and add the greens. Reduce the heat to a minimum and leave the broth to insist for 20 minutes.
Take two medium-sized bulbs, peel off the husks. So that during cutting there is no desire to cry, rinse the onions under running cold water. Do the same thing with a knife. After that, finely cut the vegetable. In a frying pan, heat vegetable or olive oil, dry the cut onions there. Roast it over a moderate heat until golden.
Brush about 500g of carrots, slice the root vegetable into large cubes. Add to the roasted onions previously. Put the bay leaf and pepper to taste, pour in 2 tbsp vegetable broth. Close the container with a lid and extinguish for 10 minutes over a low heat. Then connect the resulting mass with the remaining broth and boil the broth for 15 minutes. Take the vegetables out of the broth, wipe them through a sieve or grind them in a blender until the formation of a cashite-shaped mass, then place them in the broth again.
Take 3 oranges, brush them. Then squeeze the juice out of them, for this you can use a juicer or plain gauze. The resulting liquid add to the soup. Salt, add some pepper and 1 tbsp honey. There you can put greens (dill, parsley, onion). Then put the pan on the heat and bring the soup to a boil. Garnish the soup you can with chopped orange and whipped cream.