Vegetable cream soup

Name: Vegetable cream soup - Clara P.
Ingredients: 2 potatoes 2 carrots 2 tomatoes 1 onion 1/2 parsnip 3 tablespoons sour cream 1 tablespoon oil green parsley croutons

Soups - Vegetable cream soup by Clara P. - Recipia

Vegetable Cream Soup Recipe: A Healthy and Comforting Delicacy Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4 This vegetable cream soup is not only a healthy choice but also a versatile dish that can be adapted according to the season and personal preferences. It is said that soups have been prepared since ancient times, being an excellent way to utilize available vegetables and create a nutritious meal. The vegetable cream soup I propose today is a simple and quick recipe, perfect for cool days or when you want to indulge in something warm and comforting. Ingredients: - 2 medium potatoes - 2 carrots - 1 large onion - 1/2 parsnip - 2 ripe tomatoes - 3 tablespoons sour cream - 1 tablespoon olive oil - 1 small bunch of fresh parsley - Salt to taste - Croutons for serving Useful tips about ingredients: - Vegetables: Choose fresh, seasonal vegetables for a more intense flavor and better texture. You can replace parsnip with celery or add zucchini for a different note. - Tomatoes: If you don’t have fresh tomatoes, you can use canned tomatoes or tomato paste, but the flavor will be less vibrant. - Sour cream: A lighter option would be Greek yogurt, which will give a creamy taste without adding many calories. Step-by-step instructions: 1. Preparing the vegetables: Start by washing the vegetables well under cold water. Peel the potatoes, carrots, parsnip, and onion, then cut them into cubes about 1.5 cm. This will help them cook evenly and quickly. 2. Boiling the vegetables: In a large pot, add the chopped vegetables and cover them with water. Add a pinch of salt and place the pot over medium heat. Let the vegetables boil for 20 minutes or until they become tender. 3. Boiling the tomatoes: In a separate pot, add the peeled tomatoes (if you don’t want to peel them, you can leave them as is), cover them with water, and boil for 10-15 minutes, or until they soften well. 4. Blending the vegetables: Once the vegetables are boiled, drain them, keeping some of the liquid to adjust the soup's consistency. Transfer the hot vegetables to a blender and blend until you achieve a smooth texture. If necessary, add a little of the reserved liquid to facilitate blending. 5. Finalizing the soup: Add the boiled and blended tomatoes to the vegetable mixture, then season with salt to taste. Incorporate the sour cream and mix well. If you want a thinner soup, gradually add some of the liquid in which the vegetables boiled until you reach the desired consistency. 6. Serving: Pour the soup into bowls and sprinkle fresh chopped parsley on top for an extra touch of freshness. Serve with crunchy croutons for a pleasant contrast of textures. Serving suggestions: This vegetable cream soup pairs perfectly with a slice of toasted bread or a cheese sandwich. It offers a balanced and nutritious meal that can be enjoyed for both lunch and dinner. You can also drizzle a few drops of olive oil on top for added flavor. Nutritional information: This soup is rich in vitamins and minerals, with a low calorie content. One serving contains approximately 180-220 calories, making it an excellent option for those looking to maintain a balanced diet. The vegetables used are a good source of fiber, which aids digestion and maintains intestinal health. Frequently asked questions: - Can I use other vegetables? Absolutely! You can experiment with a variety of vegetables, such as broccoli, zucchini, or spinach, depending on personal tastes. - How can I make the soup spicier? Add a pinch of chili pepper or a little cayenne pepper during boiling for an extra flavor kick. - Can the soup be frozen? Yes, this soup can be frozen. Make sure to store it in an airtight container, and when defrosting, mix well to restore its creamy texture. Possible variations: If you want to add extra protein, try adding some pieces of boiled chicken or tofu. You can also replace the sour cream with a coconut milk variant for an exotic flavor and richer taste. This vegetable cream soup is not just a simple recipe but also a wonderful way to bring a splash of color and health to your plate. Regardless of the occasion, it will surely become a favorite in your kitchen! Enjoy every spoonful and savor the cooking moment!

Vegetable cream soup

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