We start by choosing fresh vegetables, which will form the base of our delicious soup. We prepare a carrot, a celery, an onion, and a bell pepper, all diced into small cubes, which will add both flavor and texture to the dish. In a deep pan, we melt a few tablespoons of butter over medium heat, allowing it to melt completely and become slightly frothy. We add the chopped vegetables and sauté them lightly, stirring periodically to prevent sticking. The inviting aroma of melted butter combined with that of the sautéed vegetables will transform the kitchen into a place full of flavor.
After about 5-7 minutes, when the vegetables become slightly translucent and begin to soften, we add the warm broth. This can be meat or vegetable broth, depending on preferences. We let everything simmer over low heat for 15 minutes, so the vegetables cook well and release their flavors. Once the time is up, we use a blender to puree the vegetables. If we do not have a blender, a whisk or a pestle can be just as effective, providing a rustic texture to the soup.
After obtaining a smooth cream, it is time to adjust the consistency. We gradually add about half a cup of milk, stirring constantly. The amount of milk can vary depending on personal preferences; for a creamier soup, we can add a bit more milk. After achieving the desired texture, we put the soup back on the heat for a few minutes, making sure it is well heated.
We season the soup with salt and pepper to taste, being careful not to overdo it, as the flavors of the vegetables are already very present. Finally, before serving, we add a bunch of freshly chopped parsley, which will not only add a touch of freshness but also a vibrant color to the dish.
We serve the soup hot, in deep bowls, alongside crispy croutons or a slice of fresh bread. This recipe is not only an excellent way to use seasonal vegetables but also a comforting meal, perfect for cooler evenings. Enjoy your meal!
After about 5-7 minutes, when the vegetables become slightly translucent and begin to soften, we add the warm broth. This can be meat or vegetable broth, depending on preferences. We let everything simmer over low heat for 15 minutes, so the vegetables cook well and release their flavors. Once the time is up, we use a blender to puree the vegetables. If we do not have a blender, a whisk or a pestle can be just as effective, providing a rustic texture to the soup.
After obtaining a smooth cream, it is time to adjust the consistency. We gradually add about half a cup of milk, stirring constantly. The amount of milk can vary depending on personal preferences; for a creamier soup, we can add a bit more milk. After achieving the desired texture, we put the soup back on the heat for a few minutes, making sure it is well heated.
We season the soup with salt and pepper to taste, being careful not to overdo it, as the flavors of the vegetables are already very present. Finally, before serving, we add a bunch of freshly chopped parsley, which will not only add a touch of freshness but also a vibrant color to the dish.
We serve the soup hot, in deep bowls, alongside crispy croutons or a slice of fresh bread. This recipe is not only an excellent way to use seasonal vegetables but also a comforting meal, perfect for cooler evenings. Enjoy your meal!
Ingredients
800 ml of soup or boil 800 ml of water with a cube of concentrate, 2-3 tablespoons of butter, 5 carrots, 1 onion, 1 tomato, 1 clove of garlic, 1/4 celery, 1/2 parsnip, 1 potato, 1/2 cup of milk, salt, pepper, parsley.