Vegetable cream soup
Creamy Vegetable Soup – A creamy and comforting delicacy
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
Are you looking for a simple and quick recipe for a soup that warms your soul? Creamy vegetable soup is the perfect choice! With a smooth texture and rich flavor, this recipe will turn your meals into an unforgettable culinary experience. Plus, it is versatile, so you can use whatever vegetables you have on hand.
Ingredients:
- 2 medium carrots, peeled and diced
- 1 large potato, peeled and cubed
- 1 parsnip (or celery), peeled and cubed
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 liter of vegetable broth (or water)
- 200 ml cooking cream (optional, for extra creaminess)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Croutons for serving (optional)
- Fresh herbs (e.g. parsley or basil) for garnish
Instructions:
1. Start by preparing the vegetables. Peel and dice the carrots, potato, and parsnip into even cubes to ensure even cooking. The onion and garlic will add a special flavor, so chop them as finely as possible.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until they become translucent. Be careful not to burn them, as this can alter the flavor of the soup.
3. Add the carrots, potato, and parsnip to the pot. Stir well to combine the flavors. Let the vegetables sauté together for about 5 minutes, stirring occasionally.
4. Pour the vegetable broth (or water) over the vegetables. Ensure the vegetables are completely covered by the liquid. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
5. Once the vegetables are cooked, use an immersion blender to puree everything until you achieve a smooth consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, being careful to leave a small space for steam.
6. If you want an even creamier soup, add the cream and mix well. Taste and season with salt and pepper to your liking.
7. Serve the creamy vegetable soup hot, garnished with crunchy croutons and fresh herbs. The croutons can be made from toasted bread with a drizzle of olive oil and spices. You can prepare them in advance and store them in an airtight container.
Variation suggestions:
- You can add vegetables like zucchini or spinach for extra nutrients and color.
- For a more intense flavor, add a teaspoon of sweet paprika or curry during the sautéing of the vegetables.
- Substitute the cream with coconut milk for a vegan and exotic version.
This dish is not only a quick soup but also a simple recipe that will bring a smile to your face. Enjoy every spoonful and let the delicious flavors of the vegetables carry you away!
The cleaned vegetables (except for potatoes) are boiled together with the chicken breast and salt. Once they are well cooked, we separate them from the broth. We blend the vegetables well with a blender or hand mixer, add the potatoes that we baked in their skins, and thin the cream by adding broth until the desired consistency is reached. We season it with salt and pepper to taste. The chicken breast can be used diced in a salad or as you wish. It can also be made only from vegetables. It is served with bread croutons. The Creamy Vegetable Soup recipe was proposed by lorynov on the recipe forum.
Ingredients: chicken breast (optional) 3 carrots 3 medium onions 1/2 celery 3 potatoes a few cloves of garlic white pepper croutons
