Garlic cream soup

Garlic cream soup is a comforting and savory dish, perfect for cool days or when you want to indulge in something special. This recipe is not only simple and quick but also full of flavors and nutritional benefits. Garlic, in particular, is renowned for its antioxidant and antibacterial properties, making it a wonder ingredient in many traditional kitchens around the world. Let's embark together on the preparation of a delicious and creamy soup that will delight both family and friends.

Total preparation time: 30 minutes
Cooking time: 20 minutes
Number of servings: 4

Necessary ingredients:

- 5 green garlic stalks (or 5 cloves of white garlic)
- 2 medium zucchinis (approximately 400 gr)
- 2 medium potatoes (approximately 300 gr)
- 1.5 liters of vegetable broth (or water with 1 tablespoon of vegetable seasoning)
- 50 gr butter (or 3 tablespoons of olive oil for the vegan version)
- 3 tablespoons of olive oil
- Salt (to taste)
- 200 ml sweet cream (optional, for the vegan version, omit it)

Useful tips and practical advice:

- Choosing garlic: Preference for green garlic adds a note of freshness, but white garlic cloves are just as good. Choose garlic with firm skin, free of spots or mold.
- Zucchini: Choose young zucchinis with smooth skin and no blemishes. They will provide a pleasant texture to the soup.
- Potatoes: Use potatoes that boil easily, such as white or red ones. They will contribute to the creaminess.
- Vegan version: Replace butter with olive oil and omit the cream for a delicious vegan soup.

Step-by-step preparation:

1. Prepare the ingredients: Start by peeling the garlic (if using white garlic cloves) and slice it thinly. Wash the zucchinis and cut them into slices, and peel and cube the potatoes.

2. Sauté the garlic: In a large pot, add 50 gr of butter (or 3 tablespoons of olive oil). When the butter has completely melted (or the oil is heated), add the garlic slices. Sauté them over medium heat for about 1 minute until they become golden and release their wonderful aroma.

3. Add the vegetables: Once the garlic is sautéed, add the sliced zucchinis and cubed potatoes. Mix everything and let it sauté together for 2 minutes to combine the flavors.

4. Add the broth: Pour the warm vegetable broth (or water with vegetable seasoning) over the vegetables. Make sure the liquid covers all the ingredients. Bring to a boil, then reduce the heat to let the soup simmer over medium heat.

5. Cook the vegetables: Let the soup boil for 15-20 minutes or until the potatoes and zucchinis are fully cooked and soft. You can check with a fork; if it goes in easily, they are done.

6. Blend the soup: Once the vegetables are cooked, remove the pot from the heat and let it cool slightly. Using a blender, blend the vegetables until you achieve a creamy and smooth consistency. You can do this in several batches if your blender is not large enough.

7. Add the cream: If you want a richer soup, add the sweet cream and mix well. If preparing the vegan version, this can be omitted without any issues.

8. Serve: Your garlic cream soup is ready! You can serve it warm, garnished with crispy croutons and, if desired, with a few fresh parsley leaves for an extra touch of color and flavor.

Serving suggestions:

This garlic cream soup pairs perfectly with a slice of toasted bread or homemade croutons. You can also drizzle some olive oil on top for an even more intense flavor. If you want to turn it into a main dish, you can add some cubes of tofu or grilled vegetables.

Recipe variation:

To add an interesting twist, try replacing the zucchinis with broccoli or cauliflower. This will give it a slightly different note and add another nutritional profile.

Frequently asked questions:

- Can I use other vegetables? Absolutely! This recipe is versatile, so you can try carrots, celery, or even spinach.
- How can I store the soup? You can keep the soup in the refrigerator for 3-4 days in an airtight container. You can reheat it over low heat or in the microwave.
- Is this recipe suitable for a diet? Garlic cream soup is low in calories (approximately 150-200 calories per serving) and rich in nutrients due to the vegetables. It is an excellent choice for a light lunch or a healthy dinner.

Nutritional benefits:

This garlic cream soup is rich in vitamins A and C, fiber, and antioxidants due to its ingredients, having a positive impact on the immune system and digestive health. Additionally, garlic is known for its beneficial effects on heart health and blood circulation.

Conclusion:

Garlic cream soup is more than just a simple dish; it is a warm hug in a bowl, a recipe that will make you feel good both physically and emotionally. So gather your ingredients, put a smile on your face, and enjoy every spoonful of this delicious soup!

 Ingredients: For this soup, we need garlic to taste. I added 5 green garlic stalks and 5 cloves of garlic. We enhance the aromatic flavor with 2 zucchinis, 2 potatoes, 1.5 liters of vegetable broth, 50 grams of butter, 3 tablespoons of olive oil, salt, and 200 ml of sweet cream (for the vegan version, we skip this).