Vegetable soup with sour cream

Vegetable soup with sour cream: a warm embrace in every bowl

Vegetable soup with sour cream is a traditional dish that brings together the richness of fresh vegetables and the creaminess of sour cream, in a perfect dance of flavors and textures. Whether you want to warm up a cool day or surprise your family with a healthy and tasty meal, this recipe is the ideal choice. You will discover how to transform simple ingredients into a true gastronomic delight.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Necessary ingredients

- 1 medium cauliflower
- 3-4 small zucchinis
- 3-4 carrots
- 1 large potato
- 1 cup green peas (fresh or frozen)
- 1 medium onion
- 2 tomatoes
- 3 tablespoons olive oil
- 1 handful of fresh parsley leaves
- 2 teaspoons Deli Kat vegetables (or another type of vegetable seasoning)
- Salt and freshly ground pepper, to taste
- 2 teaspoons flour
- 1 can of Nestlé sour cream (170 g)

Preparing the vegetables

The first step in creating this vegetable soup with sour cream is to prepare the vegetables. It is important to choose fresh, seasonal vegetables to enjoy intense flavors and nutritional benefits.

1. Cleaning and washing the vegetables: Clean all vegetables under a stream of cold water. This step is essential to remove impurities and pesticides.

2. Grating and cutting: Grate two carrots on a large grater and cut the other two into small pieces or rounds. The zucchinis will be treated the same way: two will be grated, while the other two will be cut into cubes. The potato is cut into small cubes, and the cauliflower is broken into medium florets. The tomatoes can be peeled and the pulp scooped out with a special spoon.

3. Onion: Chop the onion finely. This will give a very pleasant base flavor to your soup.

Cooking the soup

4. Heating the oil: In a large pot, add the three tablespoons of olive oil and let it heat over medium heat. Olive oil not only adds flavor but is also a healthy option, rich in monounsaturated fats.

5. Sauté the onion and carrots: Add the chopped onion and grated carrots to the hot oil. Cook for 3-4 minutes, stirring constantly, until the onion becomes translucent.

6. Add the vegetables: Now is the time to add hot water to the pot, enough to cover the vegetables. Add the remaining vegetables: zucchinis, potato, cauliflower, peas, tomatoes, salt, pepper, Deli Kat vegetables, and chopped parsley leaves. Mix well.

7. Boil the soup: Cover the pot with a lid and let the soup simmer on low heat for about 25 minutes. This is where the magic happens: the vegetables will soften and the flavors will blend beautifully.

Finalizing the soup

8. Preparing the sour cream: In a small bowl, mix the sour cream with the two teaspoons of flour. This mixture will prevent lumps from forming when you add it to the soup.

9. Add the sour cream: At the last bubbles of the soup, add the sour cream mixture, stirring continuously. Let it boil for 2-3 minutes, then turn off the heat.

10. Serve with love: Serve the soup hot, garnished with a little chopped fresh parsley on top. A slice of fresh bread or polenta on the side would make this meal a true feast.

Chef's tip

For an even more intense flavor, you can add a teaspoon of sweet paprika or crushed garlic while sautéing the onion. Also, if you want to customize the recipe, you can add other favorite vegetables, such as bell peppers or squash. This soup is easy to adapt and can easily become vegetarian or vegan by replacing the sour cream with a plant-based alternative.

Nutritional benefits

Vegetable soup with sour cream is an excellent source of vitamins and minerals, thanks to the variety of vegetables. Carrots are rich in beta-carotene, cauliflower and zucchinis provide dietary fiber, while sour cream offers healthy proteins and fats. It is a filling and nutritious dish, perfect for the whole family.

Frequently asked questions

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables to save time. Just make sure to let them thaw before adding them to the soup.

2. How long can I keep the soup?
The soup keeps well in the fridge for 3-4 days. You can reheat it on the stove or in the microwave.

3. What other recipes go well with this soup?
This soup pairs wonderfully with a fresh green salad or a serving of polenta. Also, a slice of homemade bread or croutons could add extra flavor.

Vegetable soup with sour cream is more than just a dish; it is a culinary experience that blends tradition with innovation. Each spoonful will bring you closer to the comfort of home and the warmth of years gone by. So, let’s cook together and enjoy every moment spent in the kitchen! Enjoy your meal!

 Ingredients: 1 medium cauliflower, 3-4 small zucchinis, 3-4 carrots, 1 large potato, 1 cup green peas, 1 medium onion, 2 tomatoes, 3 tablespoons olive oil, 1 handful of parsley leaves, 2 teaspoons Deli vegetables, salt to taste, freshly ground pepper to taste, 2 teaspoons flour, 1 can of Nestle sour cream (170g)

 Tags:  cauliflower zucchini tomatoes carrots peas potatoes sour cream flour olive oil