Creamy vegetables soup

 

Ingredients

 

3 carrots

1/2 of leek
1 small onion 
1/4 of celery root
2 smaller potatoes
1,5 litre of chicken broth
1 tbs of olive oil
1 tbs of salt
1/2 tbs of pepper
1 tbs of lemon juice
1 tbs of cream
Celery leaves
Parmigiano cheese 
Bread croutons

 

  Directions

 

Peel the carrots, onion, potatoes, leek and celery root and cut everything on small pieces. Heat the oil in a bigger pot and put it all into it. Roast it all for a while and then add the chicken broth. Boil for about 40 minutes till all vegetables is soft and then mix the soup with a blender. After that add salt, pepper, lemon juice, and cream and stir. Decorate the soup with croutons, bit of olive oil, celery leaves and parmigiano cheese.