Vegetable cream soup

Vegetable cream soup – a warm hug in every spoon

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

Vegetable cream soup is a versatile dish, perfect for any time of the year. Regardless of the season, this soup will warm you up and provide the energy you need. Its unique flavor and richness in vitamins make it an excellent choice for a healthy meal. It is also a perfect opportunity to use up leftover vegetables from the fridge. I will show you how to prepare a delicious cream soup step by step and add some useful tips to achieve a perfect result.

Your basic ingredients:

- 1 leek
- 2 carrots
- 1 small celery
- 1 parsley root
- 1 parsnip
- 5-6 small mushrooms (preferably champignon)
- 2 bell peppers (any color)
- 1 medium potato
- 1 small broccoli
- Oil for sautéing
- Salt, pepper to taste
- 400-500 ml water or chicken broth
- Sour cream and croutons for serving

A bit of history:

Vegetable cream soup has deep roots in global culinary tradition. Over time, it has been adapted based on the ingredients available in each season, becoming a symbol of seasonal cooking and sustainability. It is often considered a comforting dish, perfect for delighting the taste buds and warming the soul.

Preparing the vegetables:

1. Cleaning and chopping the vegetables:
- Start by cleaning all the vegetables. Slice the leek and carrots into thin rounds, and chop the celery, parsley root, and parsnip into small cubes. These vegetables will form the flavorful base of your soup.
- Cut the bell peppers into cubes, and chop the potato into medium pieces. Break the broccoli into small florets for even cooking.

2. Sautéing the vegetables:
- In a large pot, add a few tablespoons of oil and heat it over medium heat. Once the oil is hot, add the leek, carrots, celery, parsley root, and parsnip. Sauté the vegetables for 5-7 minutes, stirring constantly, until they become slightly translucent and release their flavors.

3. Adding the mushrooms:
- Add the sliced mushrooms and continue to sauté everything for a few minutes, allowing the mushrooms to release their juices and soften.

4. Including the remaining vegetables:
- Now, add the bell peppers and potato. Mix well to combine all the flavors.

5. Boiling the soup:
- Pour water or chicken broth into the pot, enough to cover the vegetables. Season with salt and pepper to taste. Cover the pot and let the soup boil for 10-15 minutes, until all the vegetables are tender.

6. Adding the broccoli:
- After the vegetables have boiled, add the broccoli florets and let everything simmer for another 5-7 minutes. The broccoli should be cooked but not overcooked, to retain its vibrant green color.

Transforming into cream soup:

7. Straining the vegetables:
- Once the vegetables are cooked, strain them (keeping some of the cooking liquid) and place them in a large bowl.

8. Blending the vegetables:
- Use an immersion blender to puree the vegetables until you achieve a smooth and creamy consistency. If you prefer, you can use a regular blender, but make sure to blend in small batches.

9. Adjusting the consistency:
- If the soup is too thick, gradually add the reserved cooking liquid until you reach the desired consistency. This is where you can put your personal touch – a thicker soup can be more filling, while a thinner soup can be more refreshing.

10. Final seasoning:
- Taste the soup and add extra salt and pepper if needed. Each ingredient adds a note of flavor, so make sure you have the perfect balance.

Delicious croutons:

11. Preparing the croutons:
- You can make simple croutons by drying pieces of bread in the oven, or you can add a touch of magic. Mix 4 sun-dried tomatoes, 3 garlic cloves, and 2 tablespoons of olive oil. Toss the bread slices in this mixture and then place them in the oven until they become crispy.

Serving the soup:

12. Plating:
- Serve the cream soup in a deep bowl, add a spoonful of sour cream on top, and sprinkle with crispy croutons. You can also add a few fresh parsley leaves for a pleasant appearance.

Variations and suggestions:

- Adding other vegetables: You can experiment with zucchini, spinach, or peas. Each vegetable adds a note of flavor and color.
- Using spices: A pinch of nutmeg or cumin can transform the soup into a unique culinary experience.
- Pairing with other dishes: This soup pairs perfectly with a fresh salad or a slice of whole-grain bread.

Frequently asked questions:

1. Can I use frozen vegetables?
Yes, frozen vegetables are an excellent choice and can be used directly without thawing.

2. How can I make the soup spicier?
Add a pinch of chili powder or chili flakes to give your soup a bit of heat.

3. How long can the soup be stored?
The soup can be stored in the refrigerator in an airtight container for 3-4 days. Frozen, it can last up to 3 months.

Calories and nutritional benefits:
This soup is rich in vitamins and minerals, providing a healthy intake of fiber. A serving contains approximately 150-200 calories, depending on the ingredients used and the amount of sour cream added. It is an excellent choice for a balanced diet, being low in fat and calories.

In conclusion, vegetable cream soup is a versatile, healthy, and flavorful dish that can be customized to your preferences. I encourage you to try this recipe and enjoy every spoonful! Bon appétit!