Creamy vegetable soup with sour cream and croutons

Vegetable cream soup with sour cream and croutons

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4-6

Welcome to the kitchen! Today I propose a delicious and healthy recipe: vegetable cream soup with sour cream and croutons. This soup is a perfect choice for days when you want to lighten up a bit but still enjoy a comforting and flavorful dish. With fresh vegetables and a silky texture, this soup will delight you with every spoonful. So let's get started!

A brief story about vegetable cream soup

Vegetable cream soup is a cherished dish worldwide, being an excellent way to utilize seasonal vegetables and create a nutritious and nourishing meal. Over time, the soup has evolved, enriched with various ingredients and cooking techniques, but the essence remains the same: a combination of boiled vegetables transformed into a fine cream. Whether you enjoy it as an appetizer or a main course, this soup will always bring you comfort and joy.

Ingredients

- 2 medium onions
- 1 celery root
- 2 carrots
- 3 bell peppers (preferably of different colors for a vibrant look)
- 2 garlic cloves
- 1 parsley root (or fresh parsley)
- 2 liters of water
- 3 large tomatoes (you can also use canned tomatoes if fresh ones are not available)
- 1 egg
- 2 tablespoons of sour cream (choose fatty sour cream for a richer taste)
- Juice of one lemon (about 2-3 tablespoons)
- 1 bunch of fresh dill
- Salt (to taste)

Step-by-step instructions

1. Preparing the vegetables
Start by cleaning and washing all the vegetables. Chop the onions into cubes, slice the carrots and celery, and cut the bell peppers into strips. You can finely chop the garlic. These vegetables will add a rich flavor to your soup.

2. Boiling the vegetables
Place a large pot on the heat and add the 2 liters of water with a little salt. When the water starts to boil, add the chopped vegetables. Cover the pot and let the vegetables boil over medium heat for about 40 minutes, or until they are tender.

Cooking tip: Typically, vegetables can be sautéed before adding water, but to preserve the natural flavor of each vegetable, this recipe will be a simple boiling experience.

3. Preparing the sour cream with egg
In a separate bowl, beat an egg with two tablespoons of sour cream and lemon juice. This combination will add creaminess and a pleasant tang to the soup. Mix well until you achieve a homogeneous composition.

4. Mixing the ingredients
When the vegetables are cooked, take some of the soup broth and dilute the egg and sour cream mixture. Then, gradually add it to the pot, stirring constantly to avoid curdling the egg. Turn off the heat and add the finely chopped dill. Cover the pot for a few minutes to preserve the aroma and freshness of the dill.

5. Blending the soup
Use an immersion blender or a regular blender to puree the cooked vegetables until you achieve a fine texture. If you want a thinner soup, you can gradually add soup broth until you reach the desired consistency. Then, mix the vegetable puree with the remaining broth.

6. Serving
Serve the vegetable cream soup warm, with a spoonful of sour cream on top and crispy croutons. The croutons can be made from toasted or baked bread, drizzled with a little olive oil and garlic for added flavor.

Variations and helpful tips

- For a spicy soup: Add a chopped chili pepper or a pinch of cayenne pepper during boiling.
- For a smoky flavor: You can use smoked vegetables or even a splash of Worcestershire sauce.
- Vegan alternative: Replace the egg and sour cream with a plant-based alternative, such as coconut cream or whipped tofu.
- Enhancing flavor: You can add spices like turmeric, fennel, or cumin to give your soup an exotic touch.

Nutritional benefits

This vegetable cream soup is rich in essential vitamins and minerals due to the variety of vegetables used. It is also a good source of fiber, which aids in healthy digestion. The sour cream adds a dose of calcium, while the lemon provides a boost of vitamin C, essential for a strong immune system.

Frequently asked questions

1. Can I use frozen vegetables?
Yes, frozen vegetables are an excellent alternative and can reduce preparation time. Make sure to thaw and drain them well before use.

2. How can I store the soup?
The vegetable cream soup can be stored in the refrigerator for 3-4 days. You can freeze portions to have on hand when needed.

3. What can I pair this soup with?
The vegetable cream soup pairs perfectly with a fresh salad or a slice of whole-grain bread. A cold drink, like fruit tea or a smoothie, would perfectly complete the meal.

So now that you have all the necessary information, I encourage you to try this recipe for vegetable cream soup with sour cream and croutons. Every spoonful will be an explosion of flavors and a warm hug for the soul. Enjoy cooking and savor the final result! Bon appétit!