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Recipe of: © Monsieur Cuisine

Spring vegetable soup

4 portions
Ready in: 0:40 h
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 15.02.2018
  • ½ bunch parsley
  • green leaves from a celeriac bulb
  • a few leaves of lovage
  • 4 baby carrots
  • 1 young parsley root
  • 150 g celeriac
  • 1 young kohlrabi
  • 2 medium-sized potatoes
  • 1 leek
  • 150 g cauliflower
  • 1.2 l vegetable stock
  • 80 g green shelled peas (alternatively use frozen peas)
  • 100 ml cream
  • 1 tbsp butter
  • salt
  • pepper


Per portion:

  • calorific value
    779 kj / 186 kcal
  • protein: 7 g
  • carbohydrates: 20 g
  • fat: 8 g
Preparation time
15 min.
Ready in
0:40 h
  1. Wash the parsley, celeriac leaves and lovage, then shake dry. Remove the stalks, then process the ingredients in the blender jug using the turbo button/5 seconds until finely chopped. If necessary, use the spatula to scrape the ingredients off the sides of the blender jug and back into the centre, then repeat the process. Transfer the chopped herbs to another container.
  2. Peel the carrots, parsley root, celeriac, kohlrabi and potatoes, then roughly chop. Thoroughly clean the white part of the leek, then cut into rough chunks. Process the vegetables in the blender for 6 seconds/speed setting 6 until finely chopped.
  3. Wash the cauliflower and divide into florets. Place the vegetable stock, peas and cauliflower in the blender jug, then cook all the ingredients using the reverse button/25 minutes/100 °C/speed setting 1. Add the chopped herbs, cream and butter after 20 minutes. Season the soup with salt and pepper, then cook for a further 5 minutes.
  4. Ladle the spring vegetable soup into soup bowls and serve hot.


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