Vegetable cream soup with parmesan

Name: Vegetable cream soup with parmesan - Daniela O.
Ingredients: 1 fennel; 1 white onion; 3 small carrots; 2 parsnips; 2 turnips; 1 large potato; 1 carrot for chips; a splash of oil; salt; basil; grated parmesan; fresh basil leaves

Soups - Vegetable cream soup with parmesan by Daniela O. - Recipia

Vegetable Cream Soup with Carrot Chips and Parmesan I often find all sorts of leftover vegetables in my fridge from other recipes. When I gather a few, I make a quick cream soup. For this version, I used what I had on hand and added a carrot that I turned into chips for extra texture. I love to sprinkle grated Parmesan and fresh basil leaves on top, so they are always included when serving. The soup turns out hearty but not heavy, and it has a pleasant color, especially with the crunchy carrot chips on top. Quick Info Total time: about 1 hour (including carrot chips) Preparation time: 20-25 minutes Cooking time: 30-40 minutes Servings: 4-5 Difficulty: easy Recipe type: vegetable cream soup, suitable for lunch or dinner Ingredients 1 fennel bulb 1 white onion 3 small carrots 2 parsnips 2 celery stalks 1 large potato 1 carrot (for chips) a little oil (for chips) salt, to taste dried or fresh basil grated Parmesan fresh basil leaves, for garnish Preparation Method 1. Clean all the vegetables (fennel, onion, small carrots, parsnips, celery, potato). Cut them into suitable pieces to cook quickly. 2. Place the vegetables in a large pot and cover them with water. Add a little salt. Let them boil until completely soft, about 30-40 minutes, depending on the size of the pieces. 3. Meanwhile, prepare the carrot chips. Take the reserved carrot, peel it, and pat it dry with a towel. Slice it into very thin rounds (using a knife or a mandoline). 4. Place the carrot rounds on a baking tray lined with parchment paper. Sprinkle with salt and drizzle with a little oil. Gently toss to coat evenly. 5. Put the tray in the preheated oven (about 180°C). Leave them until they become slightly browned at the edges and start to curl, but without burning. Depending on your oven, this may take 10-15 minutes. Remove and let cool. If left too long, they can burn quickly. (I also tried beet chips, but they browned too much and I didn't use them.) 6. Once the vegetables are cooked, let them cool for a few minutes. Use a slotted spoon to transfer them to a blender or food processor. 7. Blend the vegetables with a pinch of salt until smooth. Gradually add soup broth while blending after each addition until you reach the desired consistency. It’s better to add liquid gradually to avoid making it too thin. Stop when the texture is to your liking. If there’s extra broth left, you don’t have to use it all. 8. Pour the cream soup into bowls. Sprinkle grated Parmesan on top, add a few carrot chips, and fresh or dried basil leaves, according to preference. Why I Make This Recipe Often It's one of the simplest ways to use up vegetables in the fridge. The soup is uncomplicated to make, and I can always adjust the texture or flavors. Plus, it works well for both dinner and lunch. The carrot chips add a little crunch and make the soup more interesting. Tips and Variations Tips Don’t cut the vegetables too large so they cook evenly and quickly. Don’t add all the broth at once, to better control the consistency. For the carrot chips, keep a close eye towards the end. They can burn quickly. Substitutions If you don’t have fennel, you can use half a leek or more celery. Parmesan can be replaced with another aged cheese or omitted if necessary. If you don’t have basil, a bit of fresh parsley works too. Variations You can add other root vegetables (for example, beetroot or extra parsnip), but the soup will be sweeter. For a creamier version, you can add a spoonful of sour cream while blending. If you prefer, you can use simple croutons instead of chips. Serving Ideas I like to serve it hot, with freshly grated Parmesan and a few carrot chips for contrast. It also works well cold if you want something refreshing in the summer. You can take it to-go in a thermos, without toppings. Frequently Asked Questions 1. Can I use frozen vegetables? Yes, you can use frozen vegetables, but be careful not to add too much water while boiling, so the soup doesn’t become too thin. 2. What if I don’t have a blender? You can use a food processor or, if necessary, mash the vegetables with a potato masher, although the texture won’t be as smooth. 3. Can I prepare the carrot chips a day in advance? Yes, they can be made ahead and stored at room temperature in a well-sealed container, but they may soften over time. 4. What can I use instead of Parmesan for a vegan version? You can omit the Parmesan or use nutritional yeast flakes for a similar flavor note. 5. Can the soup be frozen? Yes, the plain cream soup (without toppings) can be frozen and holds up well, but the carrot chips should be made fresh. Nutritional Values Estimate for one serving (without carrot chips and Parmesan): approximately 120-150 kcal, 4 g protein, 26 g carbohydrates, 1 g fat. If you add Parmesan (10 g/serving), it increases by another 40 kcal and about 3 g of fat. The carrot chips add very few extra calories. Storage and Reheating The cream soup can be stored in the fridge in sealed containers for up to 3 days. It reheats easily on the stove or in the microwave, without toppings. The carrot chips should be stored separately in a dry container to remain crispy for as long as possible. If they soften, they may not have the ideal texture, but can still be used. The soup doesn’t store well with the chips already added, as they soften quickly.

Vegetable cream soup with parmesan

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