Vegetable cream soup

Vegetable cream soup - a warm embrace in every bowl

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

Vegetable cream soup is a delicious and healthy dish, perfect for warming your soul on chilly days. This versatile recipe not only offers an explosion of colors and flavors but is also a wonderful way to use up leftover vegetables from your fridge. Plus, it's a simple and quick recipe that will surely become one of your favorites!

A bit of history: Vegetable cream soup has deep roots in the culinary traditions of many cultures, prepared in various ways depending on the available ingredients. It is a recipe that has evolved over time, adapted to local tastes and dietary habits. Today, it has become a staple in many kitchens, appreciated not only for its taste but also for its nutritional benefits.

Necessary ingredients:

- 1 red bell pepper
- 1 medium onion
- 1 can of peas (about 400 g)
- 3-4 ripe tomatoes
- 1 carrot
- 1 zucchini
- 2-3 tablespoons of olive oil
- Salt, to taste
- Croutons (optional, for serving)
- Sour cream (optional, for non-vegans)

Ingredient details:

- The red bell pepper is rich in vitamin C and antioxidants, adding a sweet taste and vibrant color to your soup.
- The onion adds a layer of flavor and an inviting aroma, and preparing it will make you feel the warmth of your home.
- Canned peas are an excellent source of plant protein, and using them helps save time in preparation.
- Tomatoes bring a tangy taste and a creamy texture, contributing to the soup's smoothness.
- Carrots and zucchini are vegetables packed with vitamins, enriching the soup with essential nutrients.

Steps to achieve the perfect vegetable cream soup:

1. Prepare the vegetables: Start by peeling the onion, carrot, and zucchini. Chop the onion finely, slice the carrot into thin rounds, and cut the zucchini into large cubes. Dice the bell pepper and tomatoes for perfect integration into the soup.

2. Heat the oil: In a large pot, add 2-3 tablespoons of olive oil and heat it over medium heat. Olive oil will not only add a refined taste but is also a healthy fat, rich in monounsaturated fatty acids.

3. Sauté the vegetables: Add the onion and carrot to the heated oil. Sauté for 5-7 minutes until the onion becomes transparent and the carrot starts to soften. This is the stage where the flavors develop and blend.

4. Add the other vegetables: Once the onion and carrot have softened, add the bell pepper, zucchini, and tomatoes. Continue to sauté the mixture for 5-10 minutes, stirring occasionally. You will notice how the vegetables release their juices and the aroma becomes more intense.

5. Boil the vegetables: Pour water (or vegetable broth, for a richer taste) into the pot, enough to cover the vegetables. Then, add the canned peas. Season with salt to taste. Let it simmer over low heat for 15-20 minutes until all the vegetables are fully cooked.

6. Blend the soup: Once the vegetables are cooked, use an immersion blender to puree the soup until it becomes smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a regular blender, but be careful to let it cool slightly first.

7. Taste and adjust: Before serving, taste the soup and adjust the seasonings if necessary. You can add a bit of freshly ground pepper for an extra flavor boost.

8. Serving: Serve the vegetable cream soup warm, topped with crispy toasted bread croutons and, for non-vegans, a spoonful of sour cream. You can also add a few fresh parsley or basil leaves for a special touch.

Customized version: If you want to add a touch of innovation, you can also include a root vegetable, such as celery or turnips. Additionally, a tablespoon of tomato paste can intensify the soup's flavor.

Nutritional benefits: Vegetable cream soup is an excellent source of fiber, vitamins, and minerals. By consuming a variety of vegetables, you support your immune system and improve your digestion. This recipe is also low in calories, making it perfect for a balanced diet. A serving has approximately 150-200 calories, depending on the ingredients added.

Frequently asked questions:

1. Can I use frozen vegetables? Yes, frozen vegetables are an excellent option and save you time. Make sure to let them thaw before adding them to the soup.

2. How can I make the soup spicier? If you like a spicier flavor, you can add a bit of chili pepper or chili flakes during the sautéing of the vegetables.

3. Is the soup vegan? This recipe is vegan in its basic form. If you want to make it even more nutritious, you can add a portion of lentils or chickpeas.

4. How can I store the soup? Vegetable cream soup stores well in the refrigerator in airtight containers for 3-4 days. You can reheat it in the microwave or on the stove, adding a little water if it is too thick.

To complete this healthy and comforting meal, I recommend serving it with a slice of whole-grain bread or a fresh salad. A suitable drink would be green tea or fresh citrus juice, which will add a boost of vitamin C and perfectly complement the soup's flavor.

If you love vegetables and want a quick and healthy recipe, vegetable cream soup is the ideal choice. With every spoonful, you will enjoy an explosion of flavors and a dish that will bring you a touch of warmth every day. Enjoy your meal!