Zalewajka - Polish Vegetable Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 small celery root, peeled and diced 1 small celery root, peeled and diced
• 1 leek, sliced 1 leek, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 6 cups (1.4 liters) vegetable broth 6 cups (1.4 liters) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the carrots, parsnips, potatoes, celery root, and leek to the pot. Stir well to combine.
3. 3.
   Sprinkle in the bay leaf, dried thyme, and paprika. Season with salt and pepper to taste.
4. 4.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the vegetables are tender.
5. 5.
   Remove the bay leaf from the soup. Using an immersion blender or a countertop blender, puree about half of the soup until smooth. This will help thicken the soup while still leaving some texture.
6. 6.
   Return the soup to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the zalewajka hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamier texture.
• Celery root — If celery root is not available, you can substitute it with additional carrots or parsnips for a similar flavor.
• Vegetable broth — Use homemade vegetable broth or a high-quality store-bought version to enhance the overall taste of the soup.

Tips & Tricks

• For a heartier version, add cooked beans or lentils to the soup.
• Adjust the thickness of the soup by adding more vegetable broth if desired.
• Serve the zalewajka with a dollop of sour cream or yogurt for added creaminess.
• Experiment with different herbs and spices to customize the flavor to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the zalewajka as a main course, accompanied by crusty bread or traditional Polish dumplings. It can also be enjoyed as a starter or a light lunch.

Presentation advice

Garnish the zalewajka with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or a large soup tureen for a cozy and inviting presentation.