Green bean cream soup

Name: Green bean cream soup - Iuliana M.
Ingredients: 6 medium potatoes; 1 leek; 2 carrots; 100 ml broth; 2 cloves of garlic; 1 small zucchini; two handfuls of green beans (I had frozen); 3 tablespoons of olive oil; salt and pepper.

Soups - Green bean cream soup by Iuliana M. - Recipia

Sometimes I cook this cream soup with green beans when I crave something light and want to use what I have left in the fridge and freezer. It's a recipe I've made several times and it doesn't require much effort, especially when you have the beans already chopped and stored in the freezer. It works well when you want a meatless soup that is still hearty. Quick Info Total time: about 50-60 minutes Preparation time: 15-20 minutes Cooking time: 30-40 minutes Servings: 4-5 Difficulty: easy Recipe type: cream soup, suitable for lunch or dinner Ingredients 6 medium potatoes 1 leek (only the white part) 2 carrots 100 ml tomato paste 2 cloves of garlic 1 small zucchini two good handfuls of green beans (I use frozen, but fresh works too) 3 tablespoons olive oil salt pepper Preparation steps 1. Slice the leek into thin rings, using only the white part. Peel and finely chop the garlic. 2. Heat 3 tablespoons of olive oil in a pot and add the leek and garlic to sauté over medium heat. Stir occasionally until the leek softens. 3. Add the tomato paste over the leek and garlic. Let it sauté for another 2-3 minutes, stirring gently. 4. Peel, wash, and cut the potatoes, carrots, and zucchini into suitable cubes. 5. Add all these vegetables to the pot, over the leek and tomato paste. Sprinkle salt and pepper to taste. 6. Pour cold water over the vegetables to cover them with about three fingers of water above the vegetable level. Stir a little, put the lid on, and let it boil over medium heat. 7. Meanwhile, cut the green beans into suitable pieces, about 2-3 cm long. Boil them separately in a pot with water and salt. Let them boil until soft (10-15 minutes if frozen, a little longer if fresh). 8. When the vegetables in the main pot are cooked (check the potatoes and carrots with a fork), turn off the heat and let it cool for 5-10 minutes. 9. Blend the soup with a hand blender or, if you don't have one, you can use whatever you have on hand to turn it into a fine cream. 10. Add the boiled and drained green beans to the cream soup. Taste for salt and pepper and stir gently. 11. Serve hot. If you prefer a thinner soup, you can add a little hot water and mix. Why I make this recipe often It uses simple ingredients, is quick, and doesn't create much mess. I like it because I can juggle with what I have in the fridge without relying too much on strict recipes. It's filling and even tastes good the next day. Tips and variations Tips Boiling the green beans separately keeps them crunchier and doesn’t color the soup. If you want a very fine texture, blend the vegetables while they are still warm. If the soup seems too thick, add more water or even a little of the water in which you boiled the green beans. Substitutions You can use onion instead of leek, but leek gives a milder flavor. The tomato paste can be replaced with crushed tomatoes. Olive oil can be replaced with any vegetable oil. Variations If you have it, you can add a small piece of parsley root for more flavor. You can also add some bell pepper, diced. For an extra protein boost, you can add some boiled chickpeas after blending. Serving ideas It can be served with simple croutons or toasted bread. A bit of chopped fresh parsley on top looks nice, if you have it. It also goes well with a drizzle of extra olive oil when serving. Frequently asked questions Can I use canned green beans? I do not recommend it because canned green beans are softer and lose their texture. Can I freeze the cream soup with green beans? Yes, but it’s better to freeze the soup without the beans and add fresh or separately boiled green beans when reheating. Do I have to boil the beans separately? No, but if you boil them with the other vegetables, they risk becoming too soft and losing their color. Can I add cream to the cream soup? You can, but it’s not necessary and it wasn’t included in the basic recipe. If you want the soup creamier, you can add a tablespoon or two of cream at the end. Nutritional values Estimate for one serving: approximately 170-200 kcal. Carbohydrates: 35-40g, protein: 4-5g, fat: 4-5g. The soup is high in fiber, low in fat, and contains no animal ingredients, making it suitable for fasting or vegetarian diets. Values are approximate and may vary depending on the amount of oil used and the type of beans. Storage and reheating The cream soup keeps well in the fridge, in a covered container, for up to 3 days. Reheat gently over low heat, stirring to prevent sticking. If it has thickened too much, add a little warm water and mix well. I do not recommend storing it long-term with the beans already mixed in, but rather to add fresh beans each time you reheat.

Green bean cream soup

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