Vegetable soup with coriander

Ingredients for 2.5 liters of soup:

4 carrots
4 turnips
3 stalks of celery
2 potatoes
2 zucchini
2 onions
3 cloves of garlic
2 leek whites
3 bay leaves
dried thyme
salt pepper
powdered ginger
1 teaspoon of turmeric
grated nutmeg
2 tablespoons of sugar
1 vegetable bouillon cube
olive oil
1 bunch of fresh coriander. Keep a few leaves for presentation.
10g butter

Crème fraîche

1.5 liters of water

Preparation :

Chop the onions, slice the garlic 
Fry over medium heat in a sauté pan with a little oil, add the chopped leek whites, let melt over low heat for 15 minutes.

Cut the carrots into slices and set aside

Cut all other vegetables into cubes. Put in a salad bowl and add dried thyme. drizzle with a little olive oil, toss and spread a thin layer on a baking sheet.
Bake for 45 minutes at 190 ° C

In the sauté pan, add the carrots, bay leaves, ground black pepper, grated nutmeg, a teaspoon of powdered ginger, a teaspoon of turmeric, the vegetable bouillon cube, sugar, ½ spoon coarse salt, the oven-roasted vegetables, the bunch of coriander tied with cooking string, 1.5 liters of water.

Bring to a boil. Reduce the cooking to light bubling and cook for 45 minutes.

Remove the bay leaves and the bunch of cilantro.
Blend the soup with a hand blender or in a blender.
Add 100 g of butter, let melt and mix.

Serve in a bowl or soup plate. Add a small portion of crème fraîche
Garnish with a coriander leaf.
Eat plain or with croutons and grated Gruyère.

Bon Appétit!