Smoky broth with root vegetables and cheese bread

Smoky broth with root vegetables and cheese bread

A warm and aromatic vegetable broth with root vegetables, smoked paprika and fresh herbs. Serve with crisp cheese bread for a simple, filling and flavoursome meal.

A rich broth with plenty of flavour

There is something special about a broth left to simmer gently. The root vegetables develop a natural sweetness, while smoked paprika, garlic and fresh herbs add warmth, depth and a lovely aromatic flavour.

The result is a rustic and inviting vegetable broth, perfect for chilly days. Paired with crisp cheese bread, it becomes a simple meal that is both warming and filling.

For this recipe, a large sauté pot 28cm is an obvious choice, as it provides plenty of room for both vegetables and stock during the long simmering time. A sharp chef's knife or our multifunctional vegetable chopper also makes it easy to cut the root vegetables into uniform pieces so they cook evenly.

Ingredients

• 2.5 l vegetable stock
• 4 tbsp. smoked paprika
• 2 onions
• 2 carrots
• ½ celeriac
• 2 leeks
• 4 parsnips
• 2 cloves of garlic
• 3 bay leaves
• 2 sprigs of thyme
• 1 sprig of rosemary
• Salt
• Freshly ground pepper

Method

1. Peel the vegetables and cut them into bite-sized pieces.
2. Heat a little oil in a large pot over medium heat.
3. Add the onions, carrots, parsnips, celeriac and leeks, and sauté the vegetables for 5-7 minutes until they begin to colour lightly.
4. Add the crushed garlic cloves, smoked paprika, thyme, rosemary and bay leaves. Stir well and cook the seasonings with the vegetables for about 1 minute.
5. Pour the vegetable stock over the vegetables and slowly bring the soup to the boil.
6. Reduce the heat and let the broth simmer for 30-40 minutes until the vegetables are tender and the flavour has developed.
7. Remove the pot from the heat and season to taste with salt and freshly ground pepper.
8. For an even more intense flavour, let the broth simmer for a couple of minutes longer before serving.

Why use root vegetables?

Root vegetables such as carrots, parsnips and celeriac add natural sweetness and body to the broth. Together with leeks and onions, they create a rounded flavour that pairs perfectly with the smoky spices.

Smoked paprika adds character

The smoked paprika adds a warm, lightly smoky flavour that gives the broth extra depth. Together with thyme, rosemary and bay leaves, it creates an aromatic base that develops during the long simmering time.

Can the broth be made in advance?

Yes, the broth is very well suited to being made well in advance. The flavour develops further as it rests, and it is easy to reheat before serving.

Serving

Serve the smoky broth piping hot with crisp cheese bread on the side. The crisp bread pairs perfectly with the rich broth and makes the meal more filling.

To make the presentation extra inviting, garnish with a small sprig of fresh thyme or rosemary just before serving. This looks lovely and highlights the aromatic flavours.

This simple, warming dish shows how much flavour can be created with good vegetables, herbs and a well-balanced broth. Perfect as a light meal or a comforting starter.