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Nordic Harvest: Week #4

Creamy Root Vegetable Soup

Velvety soup made from Monday casserole base

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Adjusted to 3.4 servings (1 child = 70% of an adult portion).

Ingredients

  • Leftover beef casserole from Monday
  • 170 ml heavy cream
  • 255 ml extra beef broth
  • Fresh dill or parsley to garnish

Instructions

  1. 1

    Reheat casserole in a pot, adding extra broth to reach soup consistency.

  2. 2

    Blend until smooth with a hand blender.

  3. 3

    Stir in cream and heat gently. Do not boil.

  4. 4

    Serve with fresh dill and crusty GF bread.

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