The cold has made its way around here and on these freezing days I “throw” myself into soups (for me the only good thing about winter is the food). This is a vegetarian and very light option, but it’s still delicious! Perfect for those who want a light meal without sacrificing flavor.
I added it in the pressure cooker (everything coarsely chopped):
1 large carrot
2 small potatoes
2 cassava
1 medium onion
2 garlic cloves
1 stalk of celery
1 handful of celery leaves
Parsley, chives and thyme.
Cover with vegetable broth House made (revenue HERE), I covered it and put it on the fire. After it came to pressure, I left it on low heat for 30 minutes. I removed the leaves from the celery and blended the rest in a blender. I adjusted the salt, pepper and added 2 generous spoons of ricotta cream (optional). When serving, I sprinkled thyme leaves (which I love)!
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