Vegetable cream soup

Vegetable cream soup is a comforting dish, full of vitamins, that can turn an ordinary day into an unforgettable culinary experience. This recipe will not only warm your soul but also bring a touch of health to your plate. Whether you want to use leftover vegetables from the fridge or experiment with new ingredients, this soup is perfect for satisfying your craving for a nourishing meal.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 4-6 servings

Ingredients:
- 4-5 medium carrots
- 2 medium onions
- 2 garlic cloves
- 2 medium potatoes
- 1 green bell pepper
- 2 tomatoes
- a few cauliflower florets
- 1 large celery
- 1 parsnip
- 1 kohlrabi
- 1 zucchini
- 50 ml olive oil
- 1 bunch of fresh parsley
- 1 bay leaf
- salt and pepper to taste
- 2 tablespoons of sour cream (optional)

Preparation:
1. Preparing the vegetables: Start by washing and peeling all the vegetables. Chop the onions into small cubes, cut the carrots, potatoes, bell pepper, and parsnip into pieces, and quarter the tomatoes. The cauliflower, celery, kohlrabi, and zucchini can be cut into larger pieces as they will be blended later.

2. Sautéing the onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes golden and translucent. This is when the flavors begin to develop.

3. Adding garlic and carrots: Once the onion is sautéed, add the chopped garlic and carrots. Sauté them together for 2-3 minutes. Be careful not to leave the garlic on the heat too long, as it can become bitter.

4. Adding the vegetables: Remove the garlic from the pot and add the remaining vegetables: potatoes, bell pepper, tomatoes, cauliflower, celery, parsnip, kohlrabi, and zucchini. Mix well to combine all the ingredients.

5. Seasoning: Add a few peppercorns, the bay leaf, and some of the chopped parsley. These spices will add extra flavor to your soup.

6. Boiling: Add enough water to cover the vegetables (about 1-1.5 liters) and let it boil. If you have a pressure cooker, boil the soup for 10-15 minutes. If using a regular pot, it will take about 20-25 minutes until the vegetables are soft and easily pierced with a fork.

7. Blending: After the soup has boiled, remove the pot from the heat. Let the steam evaporate, then use a blender to puree the vegetables. Add a little broth and the 2 tablespoons of sour cream to achieve a creamy consistency. If the soup seems too thick, you can add more broth until you reach the desired consistency.

8. Serving: Taste the soup and adjust the seasoning with salt and pepper, as preferred. Serve the vegetable cream soup warm, garnished with the remaining chopped parsley, and optionally, with crispy croutons of fresh bread.

Practical tips:
- Variations: This recipe allows for many variations. You can add peas, green or yellow beans for extra texture and color. If you enjoy spicy food, a fresh chili pepper can add an interesting flavor.
- Nutritional benefits: Vegetable soup is rich in vitamins, minerals, and antioxidants, making it an excellent choice for a healthy diet. It is low in calories, with approximately 150-200 calories per serving, depending on the ingredients used.
- Ideal pairings: This soup pairs wonderfully with a slice of toasted bread or a fresh croissant. Additionally, a green salad alongside will perfectly complete the meal.
- Personal story: This soup reminds me of the days when my mother made it for me, adding different ingredients each time, depending on the season. Each serving had a story, a memory, and its taste always brings me a sense of comfort and warmth.

Frequently asked questions:
- Can I use frozen vegetables?: Absolutely! Frozen vegetables are an excellent option and can be added directly to the pot without needing to thaw them.
- How can I make the soup vegan?: This recipe is already vegan, but make sure the sour cream used is plant-based or you can omit the sour cream completely.
- Can the soup be stored?: Yes, the soup stores well in the refrigerator for 3-4 days. You can also freeze it for later consumption, but it is recommended to keep it without sour cream, which you can add when serving.

Vegetable cream soup is a versatile, easy-to-make recipe with a comforting taste, perfect for any occasion. Whether you make it for yourself or for loved ones, each spoonful will bring a sense of well-being. Enjoy your meal!

 Ingredients: 4-5 carrots, 2 medium onions, 2 cloves of garlic, 2 medium potatoes, 1 green bell pepper, 2 tomatoes, a few florets of cauliflower, 1 large celery root, 1 parsnip, 1 kohlrabi, 1 zucchini, 50 grams of oil, 1 bunch of parsley, 1 bay leaf, salt and pepper to taste, sour cream

 Tags:  soup vegetables