Vegetable soup with sour cream

Vegetable soup with sour cream – a classic recipe, full of flavor and health

Vegetable soup with sour cream is a dish that evokes pleasant childhood memories when our grandmothers lovingly and passionately cooked each ingredient. This soup is not just a comforting meal but also an excellent choice for those who want to enjoy fresh, nutrient-rich vegetables. Below, I will detail each step to achieve a tasty and creamy soup, along with some useful tips and tricks to turn this recipe into an unforgettable culinary experience.

Total preparation time: 45 minutes
Cooking time: 25 minutes
Number of servings: 4-6

Necessary ingredients:

- 1 medium cauliflower
- 3-4 small zucchini
- 3-4 carrots
- 1 large potato
- 1 cup green peas
- 1 medium onion
- 2 ripe tomatoes
- 3 tablespoons olive oil
- 1 handful of fresh parsley leaves
- 2 teaspoons Deli Kat (vegetable seasoning)
- Salt to taste
- Freshly ground pepper to taste
- 2 teaspoons of flour
- 1 box of Nestlé sour cream (170 g)

Preparation:

1. Preparing the ingredients: Start by peeling and washing all the vegetables. It is important to use fresh vegetables as they will add an authentic taste to the soup.

2. Grate and chop the vegetables: Grate 2 carrots and 2 zucchinis on a large grater, while the remaining vegetables – 2 carrots and 2 zucchinis – should be cut into small pieces or rounds. The potato should be diced, and the cauliflower should be broken into medium florets. The tomatoes need to be cored, which you can do with a special spoon.

3. Sautéing the vegetables: In a large pot, add the olive oil and sauté the finely chopped onion for 2-3 minutes until it becomes translucent. Add the grated carrots and diced potato and sauté for another 3-4 minutes, stirring frequently to prevent sticking.

4. Adding water and vegetables: Pour hot water over the vegetables. The amount of water can vary depending on how thick you prefer the soup – approximately 1.5-2 liters is ideal. Then add the remaining vegetables (peas, zucchini, cauliflower, and tomatoes), salt, pepper, Deli Kat seasoning, and finely chopped parsley leaves.

5. Boiling the soup: Cover the pot with a lid and let the soup boil over medium heat for 25 minutes. It is important to check occasionally to ensure the water does not reduce too much and to stir gently.

6. Mixing the sour cream: In a small bowl, mix the sour cream with the 2 teaspoons of flour. This step is essential to prevent lumps from forming in the soup when the sour cream is added.

7. Finalizing the soup: When the vegetables are cooked, add the sour cream and flour mixture to the soup, stirring continuously to incorporate the ingredients well. Let it boil for the last few minutes for 2-3 minutes.

8. Serving: The vegetable soup with sour cream can be served hot, sprinkled with fresh parsley on top. Drizzle with a bit of olive oil for extra flavor.

Useful tips for a perfect result:

- Fresh vegetables: Choose seasonal vegetables for the best taste. Vegetable soup can easily be adapted based on the vegetables you have on hand.
- Deli Kat: If you don't have Deli Kat, you can use a mix of spices like salt, pepper, garlic, and onion powder.
- Variations: You can also add other vegetables like bell pepper, celery, or even green beans for variety.
- Add texture: For extra texture, you can top the soup with toasted bread croutons.

Nutritional benefits:

Vegetable soup is an excellent source of essential vitamins and minerals due to the variety of vegetables it contains. It is low in calories and high in fiber, making it ideal for a healthy diet. A serving of soup has about 150-200 calories, depending on the ingredient proportions.

Frequently asked questions:

1. Can I use frozen vegetables?
Yes, frozen vegetables can be used, but it is recommended to add them to the hot water in the last 10 minutes of boiling to prevent them from becoming too soft.

2. How can I make the soup spicier?
Add a bit of chili pepper or chili flakes to the vegetable mixture during sautéing for a spicier taste.

3. Can the soup be stored?
The soup can be stored in the refrigerator for 3-4 days, and for an even better taste, it can be refrozen, but it is advisable not to refreeze it multiple times.

Recipes that can be combined:

Vegetable soup with sour cream pairs wonderfully with a slice of freshly baked homemade bread or crispy croutons. Additionally, a simple green salad with olive oil and balsamic vinegar would perfectly complement the meal.

Create your own culinary memories with this comforting soup, full of colors, flavors, and health! Enjoy!

 Ingredients: -1 medium cauliflower -3-4 small zucchinis -3-4 carrots -1 large potato -1 cup green peas -1 medium onion -2 tomatoes -3 tablespoons olive oil -1 handful of parsley leaves -2 teaspoons Deli vegetable seasoning -salt to taste -freshly ground pepper to taste -2 teaspoons flour -1 box of Nestle sour cream (170g)