Vegetable cream soup

Name: Vegetable cream soup - stefania P.
Ingredients: 1 broccoli; 1; 2 green garlic stalks; a handful of lovage; half a piece of celery; half a cucumber; salt; pepper

Soups - Vegetable cream soup by stefania P. - Recipia

I have made this creamy vegetable soup a few times, especially when I found wild garlic and fresh green garlic at the market. What surprised me the first time is that the taste is very similar to boiled spinach. Sometimes, when I don't have much time, this recipe really helps me out. All the ingredients go straight into the pot, and you don't have to spend too much time by the stove. It's the kind of simple recipe you can make quickly, without much hassle. Quick Info Total time: about 35-40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 2-3 Difficulty: easy Recipe type: creamy vegetable soup, suitable for lunch or dinner Ingredients 1 medium broccoli 1-2 green garlic stalks A handful of lovage A handful of wild garlic Celery – half a small piece Half a cucumber (fresh) Salt Pepper Preparation method 1. Wash all the vegetables well. I prefer to break the broccoli into smaller florets so it cooks faster, and I chop the celery into cubes to cook evenly. 2. Put all the vegetables in a pot. Add enough water to cover them (there's no need for a fixed amount, just enough to cover them well). 3. Boil over medium heat. Stir occasionally or check if they have softened. Usually, it's ready in about 25-30 minutes. The broccoli and celery should be soft to the touch. 4. When the vegetables are cooked, drain the water, but do not throw away all the broth. Keep at least 4-5 ladles of the liquid aside. 5. Transfer the cooked vegetables to a blender. Add 4-5 ladles of the broth they were cooked in. Blend until everything becomes creamy. If you feel it's too thick, add a little more liquid. 6. Season with salt and pepper to taste. I taste every time to avoid adding too much at once. 7. The creamy soup is ready to serve. Why I make this recipe often I prepare it when I need something quick and easy to digest. I especially enjoy it during the times when wild garlic and green garlic are available. The taste is very similar to spinach and is pleasant without being heavy. It also works as a fasting option or for days when you feel the need for something lighter. Tips and variations Tips Don't use too much water for boiling – just enough to cover the vegetables. If you add too much, the soup will come out too thin. If you want a very fine texture, blend more in the blender. You can also use an immersion blender directly in the pot. Check the celery – it sometimes cooks slower than the other vegetables, so it's good to cut it into small pieces. Substitutions Wild garlic and green garlic can be omitted if you don't have them, but the slightly spicy and aromatic notes will be missing. The cucumber can be left out if you don't like it in creamy soups. You can add more broccoli instead. If you don't have lovage, you can use fresh parsley for a green note. Variations You can add other green vegetables, such as zucchini or spinach, if you want to change the taste a bit. If you want a heartier soup, you can add a small potato while boiling. It can also be served with a little sour cream or yogurt if you are not fasting. Serving ideas I usually serve it warm, with croutons or toasted bread. It also goes well with seeds sprinkled on top for extra texture. Frequently asked questions Can I use only broccoli, without lovage or wild garlic? Yes, but the taste will be milder, closer to a classic broccoli cream soup, without the fresh and slightly spicy notes that wild garlic provides. Do I need to peel the cucumber? I put the cucumber in with the skin if it's fresh and not thick-skinned. If you have a cucumber with a tough skin, peel it beforehand. Can I mash the vegetables without a blender? Yes, you can use an immersion blender or even mash the vegetables with a fork, but the soup will not be as smooth. Can I add water instead of the broth in which the vegetables were cooked? You can, but the soup will have less flavor. The broth retains some of the vegetable aromas. Nutritional values Approximately, one serving of this creamy soup (without additions like sour cream or croutons) has about 60-80 kcal. Carbohydrates: 10-12 g, proteins: 3-4 g, fats: under 1 g. Values are approximate and can vary depending on the size of the vegetables used. It's a very light soup, with few calories and a lot of fiber. Storage and reheating It keeps well in the fridge, in a covered container, for about 2 days. When reheating, stir gently and, if it seems too thick, add a tablespoon of water or broth. I do not recommend keeping it for more than two days because the taste becomes bland. It can also be served cold, but it has the best texture when warm.

Vegetable cream soup

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