The Kitchen - Vegetable soup on Venezuelan way

1 large potato, peeled and chopped

1 medium carrot, peeled and chopped

Taro carrots, peeled and chopped (2 / 3 kop as)

Celeriac, peeled and chopped (2 / 3 kop as)

1 piece pumpkin, peeled and chopped (2 / 3 kop as)

1 chopped celery stalk

1 / 2 medium onion chopped

2 cloves of garlic, ground beef

2 stalks green onions chopped (without roots or tips)

½ stalk clean and sliced leeks

2 tablespoons butter

Salt and pepper to taste

Parsley to taste

Coriander leaves taste

5 cups water or broth (can broth of herbs, meat or chicken)

1 cup milk

Optional: a piece of minced meat for soup

In a large pot, we fry garlic, onion and celery in a tablespoon of butter until tender.

Add water or broth, parsley, chives and leeks.

Put the vegetables there.

Bring the soup to a boil, reduce heat and cover.

Sauté until the vegetables are soft (and soft flesh).

Season with salt and pepper to taste.

Add coriander to the end of the cooking, so that no flavor is lost.

Let the soup a little stand and pass slowly through the blender with milk, to make it creamier.

You can serve it sprinkled with white cheese, grated or diced cheese. Usually accompanied by a piece of bread or arepas. In the Andean region this kind of soup was also associated with annatto sauce, tomato and onion.

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Vegetable soup on Venezuelan way