What could be better than a good soup to warm up in winter? Anaïs from the restaurant Vert chez Nous offers us a simple and original recipe. A seasonal vegetable velouté topped with a salty granola. Stock up on vitamins and minerals to provide your body with a variety of essential nutrients.
A recipe proposed by Anaïs Benasse from the restaurant Green with us in Roanne.
Ingredients for the soup:
- 600 g of rutabagas,
- 5 carrots,
- 4 potatoes,
- 2 onions,
- 2 garlic cloves,
- 3 tablespoons of olive oil,
- 1 bouquet garni,
- Vegetable broth,
- Salt and pepper.
Ingredients for the salty granola:
- 100 g oatmeal,
- 50 g of crushed hazelnuts,
- 50 g of pumpkin seeds,
- 30g grated Comté,
- 1 drizzle of olive oil,
- Sel
The velvety
Peel and roughly chop the onions, garlic, vegetables and sauté them in olive oil for a few minutes. Pour in the broth and the bouquet garni. Simmer for about XNUMX minutes, until the vegetables are tender. Remove the bay leaves and mix everything.
![Velouté de rutabagas et son granola du restaurant Vert chez Nous]()
Rutabagas, carrots, potato, garlic and onion © Clovis Huet / RT ![Éplucher tous les légumes]()
Peel all the vegetables © Clovis Huet / RT ![Verser les légumes dans une casserole]()
Pour the vegetables into a saucepan © Clovis Huet / RT ![Velouté de rutabagas et son granola du restaurant Vert chez Nous]()
Mixing vegetables © Clovis Huet / RT
Granola
Preheat oven to 150 ° C.
Mix all the ingredients in a bowl then spread out on a baking sheet lined with baking paper. Bake for 20 minutes, stirring after 10 minutes of cooking.
Take out of the oven and let cool slightly.
All you have to do is place the granola on the soup when serving and your soup is ready to enjoy.
![Déposer les flocons d'avoine sur une plaque]()
Place the oat flakes on a plate © Clovis Huet / RT ![Velouté de rutabagas et son granola du restaurant Vert chez Nous]()
Place the pumpkin seeds © Clovis Huet / RT ![Velouté de rutabagas et son granola du restaurant Vert chez Nous]()
Grate the Comté © Clovis Huet / RT
