Vegetarian vegetable & milk soup

Ingredients:

• 3 potatoes, diced
• 2 medium onions, sliced into thin half-moons
• 3 carrots, sliced
• 3 celery stalks (apio)
• 2 parsley roots, thinly sliced
• 300 g shredded cheese (such as gouda or hard yellow cheese)
• 1 liter of milk
• 2.5 liters of chicken stock (if you don’t have stock on hand—store-bought or homemade—you can make a quick version by boiling 2.5 liters of water with 5 cubes of organic or low-sodium chicken bouillon; regular bouillon cubes also work if needed. Personally, I like to freeze leftover broth from cooked vegetables or meats in labeled bags to use when needed—feel free to do the same if you prefer not to buy stock).
• 1 bunch of fresh parsley

Preparation:
Sauté the onions in 2–3 tablespoons of olive oil (preferably pomace) or sunflower oil. Once softened, add the carrots, celery stalks, and parsley root. Cook the vegetables together for another 2–3 minutes, then pour in the chicken stock and milk.

Let everything simmer over medium heat until the vegetables are fully cooked—this will take about 30–40 minutes.

Once the vegetables are tender, stir in the finely chopped fresh parsley and the shredded cheese. Let the soup cook for another 10–15 minutes, or until the cheese melts and forms soft, stringy clusters.

Season with salt and pepper to taste, and serve warm.

If you try the recipe, let me know how you liked it! 😊

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