Creamy vegetable soup

Name: Creamy vegetable soup
Ingredients: 4 medium potatoes (600 g); 2 medium carrots (160 g); 1 parsnip root (150 g); 2 medium onions (300 g); 3 small zucchini (450 g); 1 medium pointed red pepper (150 g); 1500 ml water; 1 teaspoon salt; 3 tablespoons oil; 15 g parsley

Season - Creamy vegetable soup by Luana P. - Recipia

Creamy vegetable soup can be served hot or cold, with potatoes, carrots, parsnip and zucchini blended until smooth. Add the cooking liquid gradually so the soup stays thick or reaches the consistency you like. I prefer it cold, with croutons added just before serving. Prep: 20 minutes. Cook: 24 minutes. Total: 44 minutes. Serves: 4. About 310 kcal and 7 g protein per serving.

Ingredients

4 medium potatoes (600 g)
2 medium carrots (160 g)
1 parsnip root (150 g)
2 medium onions (300 g)
3 small zucchini (450 g)
1 medium pointed red pepper (150 g)
1500 ml water
1 teaspoon salt
3 tablespoons oil
15 g parsley

Preparation

1. Peel the potatoes, carrots, parsnip, onion, zucchini and pepper, then wash them and cut them into large chunks. 2. Put the vegetables in a pot with 1500 ml water. Bring to a boil and cook for 22 minutes, adding 1 teaspoon salt after the first 11 minutes. They’re ready when a fork goes easily into the chunks. 3. Drain the vegetables and save the cooking liquid. Blend the vegetables with an immersion blender until smooth. 4. Gradually pour in the reserved liquid and blend until it reaches the consistency you want. Add 3 tablespoons oil and simmer for 2 more minutes, until a few bubbles appear. 5. Turn off the heat and stir in the finely chopped parsley. Serve the soup hot or cold.

Notes

It goes well with toasted bread croutons, sour cream and hot pepper, so everyone can fix their bowl the way they like. You can use a round red pepper instead of a pointed red pepper; sour cream is optional. Floury potatoes blend easily and give a thicker texture than waxy ones. Cut the carrots and parsnip into chunks about the same size as the potatoes so they soften at the same time. An immersion blender goes straight into the pot; lift it slightly between pulses so it doesn’t splatter. The soup keeps in the fridge for up to 3 days. It may thicken as it cools, so thin it with a little water when reheating.