Vegetable cream soup

Vegetable cream soup – a delicious fasting recipe

Total time: 50 minutes
Preparation time: 15 minutes
Cooking time: 35 minutes
Number of servings: 4

Vegetable cream soup is an excellent choice not only for fasting days but also for those who want to enjoy a healthy meal full of nutrients. This simple and economical recipe brings together the fresh flavors of vegetables, creating a velvety and comforting soup. Not only is it easy to prepare, but it is also versatile, allowing you to customize it with your favorite spices. Let’s get started!

Necessary ingredients:

- 1 medium carrot
- 1 leek
- 1 piece of celery (about 100 g)
- 1 piece of parsnip
- 2 medium potatoes
- 2 tablespoons of olive oil (or vegetable oil)
- Salt, to taste
- Ground pepper, to taste
- 1 bay leaf
- 1 sprig of fresh thyme (or 1/2 teaspoon of dried thyme)
- Water or vegetable broth, enough to cover the vegetables

Step-by-step preparation guide:

1. Preparing the vegetables: Start by washing all the vegetables well. Peel the carrot, parsnip, celery, and potatoes, ensuring there are no impurities left on them. Cut all the vegetables into suitable pieces – they don't have to be perfect, but ideally, they should be similar in size for even cooking.

2. Heating the oil: In a large pot, add the two tablespoons of oil and heat it over medium heat. Olive oil not only enhances the flavor but also adds nutritional benefits, being rich in healthy fatty acids.

3. Sautéing the vegetables: Once the oil is hot, add the carrot, leek, celery, and parsnip. Stir occasionally, letting the vegetables sauté for about 5-7 minutes. When they become slightly translucent and softer, you can add the chopped potatoes.

4. Adding the liquid: Pour in water or vegetable broth, making sure to cover the vegetables well. Vegetable broth adds extra flavor, so if you have time, I recommend using homemade broth!

5. Seasoning: Bring the mixture to a boil, then add salt, pepper, the bay leaf, and the sprig of thyme. Immediately reduce the heat to low and let the soup simmer for 25-30 minutes, until the vegetables are completely soft.

6. Blending: After the vegetables are cooked, remove the bay leaf and thyme sprig. Using an immersion blender or a regular blender, blend the mixture until you achieve a smooth and velvety texture. If the soup is too thick, you can add a little more water or hot broth to adjust the consistency.

7. Serving: Serve the soup warm, garnished with crispy croutons. These add a pleasant texture and an interesting contrast to the creaminess of the soup. You can make them at home by frying cubes of bread in a little oil and seasoning.

Suggestions and variations:

- Adding vegetables: You can experiment with other vegetables, such as zucchini or bell pepper, to add different flavor notes.
- Additional spices: A wonderful idea would be to add a splash of turmeric for an exotic flavor and vibrant color, or a pinch of chili flakes for a bit of heat.
- Protein source: If you are not fasting, you can add cubes of tofu or a can of chickpeas to make the soup more filling.

Useful tips:

- Make sure the vegetables are fresh to obtain the best flavor. Seasonal vegetables are always the tastiest!
- If you have leftover soup, you can keep it in the fridge for 3-4 days or freeze it for later use.
- This soup is perfect for a light meal, but it can also be an excellent base for other dishes. You can add cooked pasta or grains for a heartier meal.

Nutritional information:
This vegetable cream soup is low in calories, having about 150-200 calories per serving, while providing a wide range of vitamins and minerals. Vegetables are an excellent source of fiber, and olive oil adds healthy fats beneficial for the heart.

Enjoy this vegetable cream soup, a simple and delicious recipe perfect for days when you want to take care of your health without sacrificing flavor! You may find that it is more than just a meal, but a comforting culinary experience. Bon appétit!