Soup with crunchy vegetables

1. Wash, dry and chop the parsley and chervil. Peel the carrots and celeriac. Trim off the ends of the zucchinis and cut the cauliflower into florets.

2. Grate the vegetables with a large grater.

3. In a pot, bring the veloute to a boil. Add the grated vegetables, season with pepper and cook for 2 minutes: the vegetables must still be crunchy. Divide the veloute into the shallow dishes. Drizzle some olive oil and sprinkle the parsley and  chervil before serving the soup.

Photo credit: SNFBP