Vegetable cream soup

Vegetable cream soup is one of those simple and versatile recipes that brings a sense of comfort and warmth on any day. This soup is not only easy to prepare but also healthy, enriched with vitamins and minerals from fresh vegetables. Moreover, it can be customized according to everyone’s preferences, making it a perfect choice for many meals. Let’s explore together how to make a delicious vegetable cream soup, step by step.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6

Necessary ingredients:

- 2 medium ripe tomatoes
- 1 small celery, diced
- 2 medium potatoes, peeled and chopped
- 1 small zucchini, diced
- 2 carrots, peeled and chopped
- 1 parsnip, diced
- 1 bell pepper, chopped
- 1 bunch of fresh parsley, chopped
- 2 onions (1 yellow and 1 green), chopped
- 50 g butter
- Olive oil or vegetable oil for sautéing the vegetables
- Bread slices for croutons
- Spices: salt, chili, tarragon, basil, oregano, rosemary

A brief history of vegetable cream soup:
Vegetable cream soup is a dish that has its origins in traditional kitchens around the world, appreciated for its flavor and the ability to use seasonal vegetables. It has evolved over time, becoming a comforting meal, ideal for both chilly days and special occasions. Its versatility has made it popular, and today we find numerous variations, each with its own distinctive touch.

Preparation technique:

1. Preparing the vegetables:
Start by washing and preparing the vegetables. Peel the potatoes, carrots, and parsnip, and cut them into small cubes. Similarly, chop the zucchini and bell pepper. The yellow and green onions should also be finely chopped. If you prefer a smoother soup, you can peel the tomatoes.

2. Sautéing the vegetables:
In a large pan or pot, add a little oil (enough to cover the bottom of the pan) and let it heat up. Add the yellow onion and bell pepper, sautéing them over medium heat until they become translucent (about 3-5 minutes). Then add the carrots, zucchini, celery, parsnip, and potatoes. Continue sautéing the vegetables for another 5-7 minutes, stirring occasionally.

3. Boiling the vegetables:
Once the vegetables have softened a bit, add the chopped tomatoes and enough water (or vegetable broth) to cover all the ingredients. Let it boil for 15-20 minutes, or until the vegetables are fully cooked and tender.

4. Blending:
Use an immersion blender or a regular blender to puree the cooked vegetables, gradually adding liquid from the pot. Adjust the soup's consistency to your preference: if you want a creamier soup, add less water. You can also add a bit of melted butter for a richer taste.

5. Seasoning:
Put the vegetable cream back on the heat and add salt, tarragon, and the chopped fresh parsley. Let it simmer for a few minutes to allow the flavors to combine. Taste and adjust the seasonings to your liking. If you want a touch of heat, you can add a pinch of chili.

6. Preparing the croutons:
In a separate pan, melt the butter over low heat. Cut the bread slices into cubes and add them to the pan, mixing them with the melted butter and your favorite spices (basil, oregano, rosemary). Cook the croutons over low heat, stirring frequently, for about 10 minutes or until they become golden and crispy.

Serving:
Serve the vegetable cream soup hot, with the crispy croutons sprinkled on top. For an extra flavor boost, you can add a tablespoon of sour cream or a drizzle of extra virgin olive oil before serving. A garnish of fresh parsley is always welcome!

Useful tips:
- You can experiment with various vegetables depending on the season or your preferences. For example, add beets for a touch of sweetness or spinach for an extra nutrient boost.
- Vegetable cream soup keeps well in the refrigerator for 3-4 days. You can freeze it, but it's recommended to consume it fresh for the best flavors.
- If you want to turn it into a main dish, you can add cubes of tofu or cooked meat.

Frequently asked questions:
- Can I use frozen vegetables?
Yes, frozen vegetables are an excellent choice, especially out of season. Make sure to thaw them before adding them to the soup.
- How can I make the soup spicier?
Add some freshly chopped hot pepper or chili flakes during the sautéing of the vegetables.

Calories and nutritional benefits:
This vegetable cream soup is very healthy, with a low calorie content of about 150-200 calories per serving, depending on the ingredients used. It is rich in fiber, vitamins (A, C, K), and minerals, making it an excellent choice for a healthy diet.

For a complete meal, this soup pairs perfectly with a fresh salad, a cheese sandwich, or even a flavorful focaccia. No matter how you serve it, the vegetable cream soup will surely bring a smile to the faces of your loved ones. So put on your apron and let’s cook! Enjoy your meal!