Lenten cream soup

Vegetable Cream Soup: a warm hug in a bowl

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Number of servings: 4

Welcome to your kitchen! Today, I propose a simple, quick, and healthy recipe: vegetable cream soup, perfect for chilly days or when you want a comforting and nourishing meal. With just three basic ingredients, plus a few spices, you will create a delicious dish that can be served at any time of the day. This soup is ideal for those who are fasting, but also for anyone looking for a light, vitamin-rich meal.

The history of vegetable soup is rich and varied, found in many culinary cultures. Over time, soup has been considered a healthy and filling option, often used as a first course to prepare the taste buds for the rest of the meal.

Ingredients you need:

- 2 medium potatoes
- 1 large carrot
- 1/2 broccoli (about 150g)
- 1 liter of water
- Salt (to taste)
- Herbs (oregano, basil, thyme - to preference)
- 2 tablespoons of olive oil

Preparing the soup:

1. Preparing the ingredients
Start by peeling the potatoes and carrot. Cut them into small cubes to help them cook evenly. The broccoli should be broken into small florets, which will add texture to the soup.

2. Boiling the vegetables
In a large pot, add 1 liter of water and half a teaspoon of salt. Place the pot on high heat and bring the water to a boil. When the water is boiling, add the diced potatoes and carrot. Cover the pot with a lid and reduce the heat to medium. Let the vegetables boil for about 15 minutes, occasionally checking to make sure the water level doesn’t drop. If necessary, add a little hot water.

3. Adding the broccoli
Once the potatoes and carrot are nearly cooked (check with a fork), add the broccoli florets. Continue to boil for 5-7 minutes until all the vegetables are tender.

4. Seasoning the soup
When all the vegetables are cooked, add the olive oil and herbs. Here you can experiment with your favorite spices; for example, adding a teaspoon of turmeric for a splash of color and extra nutritional benefits.

5. Blending the soup
Once boiling is complete, remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, puree the mixture until you achieve a creamy consistency. If you prefer a less thick soup, you can add hot water until you reach the desired consistency.

6. Serving
The vegetable cream soup is served hot, ideally alongside slices of toasted bread. You can also add a teaspoon of olive oil at the end for extra flavor.

Useful tips:
- Vegan option: This recipe is already vegan, but you can add other seasonal vegetables to vary the taste.
- Leftover vegetables? You can use leftover vegetables like zucchini, celery, or cauliflower, which fit perfectly in this soup.
- For a more intense flavor: You can add a few chopped garlic cloves or 1 onion, sautéed a bit before adding the vegetables.

Nutritional benefits:
Vegetable cream soup is an excellent choice for a healthy diet. Potatoes are a good source of complex carbohydrates, carrots contain beta-carotene, essential for eye health, and broccoli is rich in vitamins C and K, also having antioxidant properties. Olive oil adds healthy fats, beneficial for the heart.

Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a convenient option and can be used directly in the soup without needing to thaw beforehand.
- How can I vary the recipe? Replace broccoli with spinach or kale for a different variant, or add a handful of peas for extra sweetness.
- Can it be stored? The soup can be stored in the refrigerator for 3 days, and in the freezer, it can last up to 2 months.

Pairing suggestions:
This vegetable cream soup pairs perfectly with a fresh green salad or a savory tart. You can enjoy a glass of dry white wine or a cold lemonade to complete the meal.

So, don’t wait any longer! Get into the kitchen and prepare this vegetable cream soup that will bring a smile to your face and warmth to your soul!