Necessary ingredients:
- 1 big bulb
- 2 round turnips
- 1 glass of corn in own juice
- 3 tablespoons of Quinoa
- 1 bay leaf
- 1 glass of milk
- 2 stalks of a celery
- vegatable oil
- salt and pepper
Cooking method:
- Roast the cut onions on a small amount of vegetable oil;
- Put turnip, corn in own juice, bay leaf and everything in water;
- Add salt and pepper;
- Cook 20 minutes;
- Add milk and Quinoa, cook within 10 minutes;
- Cut celery stalks on small slices and scald boiled water.
Serve soup in soup plates, having decorated with slices of the scalded celery.
Bon appetit!