Vegetable cream soup

Name: Vegetable cream soup - Silviana K.
Ingredients: 1 red onion; 1 large carrot; 1; 2 stalks of celery (or a slice of root); 1 zucchini; peas; fat beans; bean pods; 2; 3 beautiful ripe tomatoes; 1 medium potato; 1/2 bell pepper; olive oil; salt; pepper

Soups - Vegetable cream soup by Silviana K. - Recipia

Vegetable cream soup: a warm embrace of vitamins Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Number of servings: 4-6 Vegetable cream soup is one of those recipes that not only warms your soul but also provides a healthy portion of nutrients. Perfect for all ages, this soup can become a reliable ally in daily nutrition, especially for little ones who need vitamins and minerals to grow healthily. Over time, soup recipes have evolved, but their essence remains the same: the comfort and satisfaction of a warm meal. Necessary ingredients - 1 red onion - 1 large carrot - 1-2 stalks of celery (or a slice of root) - 1 zucchini - 100 g peas (fresh or frozen) - 100 g green beans (optional) - 100 g bean pods - 2-3 beautiful ripe tomatoes - 1 medium potato - 1/2 bell pepper - 2-3 tablespoons of extra virgin olive oil - Salt and pepper, to taste Preparation steps 1. Preparing the vegetables: Start by peeling all the vegetables. Wash them well under cold running water to remove any impurities. Then, chop the onion, carrot, celery, zucchini, potato, and bell pepper into uniform-sized cubes. This will ensure even cooking. 2. Sautéing the vegetables: In a large pot, add the olive oil and heat it over medium heat. Add the onion and sauté for 2-3 minutes until it becomes slightly translucent. Then, add the carrot and celery, sautéing them together for another 5 minutes. You will notice the flavors beginning to reveal themselves, and your kitchen will be filled with a tempting aroma. 3. Adding the remaining vegetables: Now is the time to add the zucchini, potato, bell pepper, and bean pods. Mix well and let them soften for a few minutes. Then, add the diced tomatoes, peas, and beans (if you chose to include them). Stir everything well. 4. Boiling the soup: Cover the vegetables with water, leaving about 3 fingers of space. Bring to a boil, then reduce the heat to medium and let the soup simmer for 20-25 minutes until all the vegetables are cooked and tender. If using canned beans, add them in the last 5 minutes of cooking. 5. Blending: Once the vegetables are cooked, turn off the heat and let them cool slightly. Use an immersion blender to puree the mixture until you achieve a smooth texture. If you prefer a thinner soup, you can add a little water or vegetable broth to reach the desired consistency. 6. Seasoning: Adjust the soup with salt and pepper, stirring well to integrate the flavors. Let the soup sit for a few minutes to cool slightly before serving. 7. Serving: Serve the vegetable cream soup warm, garnished with a spoonful of sour cream and a drizzle of extra virgin olive oil. This combination will add a touch of creaminess and a rich flavor. You can decorate each serving with a few fresh parsley leaves or croutons for an added texture. Tips and variations - Vegan option: If you want to turn this recipe into a vegan option, you can omit the sour cream or replace it with a plant-based alternative. - Protein additions: You can add cubes of tofu or lentils to increase the soup's protein content. - Seasonal vegetables: Use the vegetables you have on hand or those that are in season. Cabbage, broccoli, or cauliflower can add a touch of originality and flavor. Nutritional benefits This vegetable cream soup is not only delicious but also packed with essential vitamins and minerals. Each serving contains a variety of vegetables rich in antioxidants, fiber, and vitamins, contributing to healthy digestion and strengthening the immune system. Frequently asked questions Can I use frozen vegetables? Yes, frozen vegetables are an excellent option, especially out of season. Make sure to add them to the pot a little earlier as they require a longer cooking time. How can I store the soup? Vegetable cream soup keeps well in the refrigerator for 3-4 days. You can freeze it in smaller portions to have on hand when you need a quick meal. What drinks pair well with this soup? Vegetable cream soup pairs perfectly with a glass of dry white wine or fresh lemonade. If you prefer a non-alcoholic option, green tea would be ideal. I hope this vegetable cream soup recipe inspires you to incorporate more vegetables into your diet in a delicious and healthy way. Enjoy every spoonful and relish the benefits it brings to your health!

Ingredients

1 red onion
1 large carrot
1
2 stalks of celery (or a slice of root)
1 zucchini
peas
fat beans
bean pods
2
3 beautiful ripe tomatoes
1 medium potato
1/2 bell pepper
olive oil
salt
pepper

Vegetable cream soup

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