Vegetable cream soup

Vegetable cream soup is a comforting dish, full of flavor, that proves to be not only nourishing but also incredibly versatile. This simple and quick recipe is perfect for days when we crave culinary comfort, but also when we want to maintain a healthy diet. Vegetable soup is an ideal choice for those who are fasting or want a delicious vegan meal. It almost seems magical how a few simple vegetables can transform an ordinary meal into a feast for the senses.

Preparation time: 15 minutes
Cooking time: 25 minutes
Total: 40 minutes
Servings: 4

Ingredients needed

- 1 yellow onion
- 1 large carrot
- 1 parsley root
- 1 parsnip
- 1 slice of celery root
- 2 tablespoons of olive oil
- 1 tablespoon of sea salt
- Freshly ground pepper, to taste
- Water (approximately 2000 ml)

Preparation technique

1. Preparing the ingredients
Start by peeling all the vegetables. Chop the onion finely, and cut the carrot, parsley root, parsnip, and celery into large cubes. Don’t worry too much about the appearance; after we blend the soup, everything will become a smooth and silky texture.

2. Boiling the vegetables
In a large pot, add all the chopped vegetables and cover them with cold water. Place the pot over medium heat and let it boil uncovered for about 25 minutes. This is the perfect time to enjoy the aroma of the vegetables starting to release, transforming the kitchen into a warm and welcoming space.

3. Seasoning
After the vegetables have boiled, add salt and pepper to taste. I recommend starting with a small amount of salt, which you can adjust later, so it’s not too salty. Heat the olive oil in which you can add a pinch of freshly ground pepper for an extra flavor boost.

4. Blending
Use an immersion blender or a regular blender to puree the boiled vegetables until you achieve a smooth cream. If you prefer a thinner soup, you can add a little of the water in which the vegetables boiled.

5. Serving
The vegetable cream soup is served warm, alongside crispy croutons or slices of toasted bread. You can brush the slices of bread with olive oil and rub them with garlic for an extra flavor. This combination will add a pleasant texture and an intense taste to your dish.

Useful tips

- Recipe variations: You can experiment with different vegetables, adding pumpkin or broccoli to vary the taste. You can also use spices like turmeric or cumin to give the soup an exotic twist.
- Nutritional benefits: Vegetable cream soup is an excellent source of vitamins and minerals. The vegetables used are rich in antioxidants, fiber, and vitamins A and C, all contributing to a healthy immune system.
- Calories: A serving of soup contains approximately 150-200 calories, depending on the amount of olive oil used and the vegetables included.

Frequently asked questions

1. Can I use frozen vegetables?
Yes, frozen vegetables are an excellent alternative, especially if you do not have access to fresh vegetables. Make sure to let them thaw before boiling for a uniform texture.

2. How can I store the soup?
The soup can be stored in the refrigerator for 3-4 days in an airtight container. It can also be frozen for later consumption, but it is recommended to blend it again after thawing to restore its creamy texture.

3. What can I accompany the soup with?
This soup pairs perfectly with a fresh salad or a vegetable sandwich. A cold drink, such as fruit tea or natural juice, perfectly complements the meal.

Personal note

This vegetable cream soup is not just a nourishing dish, but also a way to gather family and friends around the table. Each spoonful brings with it memories and stories, whether it’s about cozy winter evenings or festive meals. Don’t forget to enjoy every moment spent in the kitchen and to add a little of your soul to every recipe you prepare. Happy cooking!

 Ingredients: 1 piece yellow onion, 1 large carrot, 1 piece parsley root, piece of parsnip root, 1 slice celery root, 2 tbsp olive oil, 1 tbsp sea salt, freshly ground pepper

 Tags:  cream soup soup vegetables vegan recipes fasting recipes