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Recipe of: © Monsieur Cuisine

Spring vegetable soup

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6 portions
Ready in: 0:40 h
Preparation time: 15 min.
Created on: 06.11.2018
  • ½ bunch of parsley
  • 1 celeriac (with green leaves)
  • 2 sprigs of lovage (leaves only)
  • 350 g baby carrots
  • 100 g young root parsley
  • 200 g celeriac
  • 300 g kohlrabi
  • 250 g waxy potatoes
  • 1 leek (300 g)
  • 200 g cauliflower
  • 1.5 l warm vegetable stock
  • 120 g shelled green peas (or frozen)
  • ½ tsp salt
  • 2 big pinches of pepper
  • 150 ml cream
  • 20 g butter


Per portion:

  • calorific value
    1059 kj / 253 kcal
  • protein: 9 g
  • carbohydrates: 20 g
  • fat: 15 g
Preparation time
15 min.
Ready in
0:40 h
  1. Wash the parsley and celeriac leaves and shake them dry. Remove the thick stalks, put the rest in the blender jug and, with the measuring beaker in place, chop finely with the turbo button/5 seconds. If necessary, use the spatula to scrape the pieces down the inside of the blender jug and then repeat the process. Transfer the chopped herbs to another container and rinse out the blender jug.
  2. Peel the carrots, root parsley, celeriac, kohlrabi and potatoes and cut them into large chunks. Wash the white part of the leek thoroughly and slice it into large rings. Place the vegetables in the blender jug and, with the measuring beaker in place, process for 6 seconds/speed setting 6.
  3. Wash the cauliflower and cut it into florets. Add the warm vegetable stock to the vegetables in the blender jug, together with the peas, cauliflower, ½ teaspoon of salt and 2 pinches of pepper, and, with the measuring beaker in place, cook everything with the reverse button/20 minutes/speed setting 1/100 °C. Add the chopped herbs, cream and butter, and, with the measuring beaker in place, continue cooking with the reverse button/5 minutes/setting 1/100 °C.
  4. Season the spring vegetable soup with salt and pepper to taste, then serve hot.


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