Vegetable Cream Soup II

To prepare a delicious and nourishing soup, we start by cleaning the vegetables. The choice of vegetables is essential for achieving a rich flavor; you can use carrots, celery, potatoes, and of course, onion. Once cleaned, we cut them into large cubes so that they cook evenly without falling apart.

Cabbage is an important ingredient in this recipe. We cut it in half, adding one half to boil with the vegetables to give the soup a distinct flavor. The other half is shredded to add a pleasant contrast of textures to the soup.

In a large pot, we put about 2 liters of water, ensuring it covers all the vegetables well. We bring the water to a boil, then reduce the heat to low and let the ingredients simmer for about 25-30 minutes. It’s important not to rush this process, as the vegetables need to soften well to release all their flavors.

After the vegetables are cooked, we use a blender or food processor to turn them into a smooth and creamy consistency. We add the shredded cabbage to this cream, cover the pot with a lid, and let it simmer on low heat for 8-10 minutes. This step is crucial, as the cabbage will continue to cook and soften, enriching the soup with a crunchy texture and fresh flavor.

During the simmering, it is recommended to stir occasionally to prevent the ingredients from sticking to the bottom of the pot. We season the soup to taste, being careful not to overdo the salt to maintain the balance of flavors.

For those who enjoy spicy dishes, we recommend serving the soup with a hot pepper sauce, which will add an extra layer of flavor. Additionally, you have the freedom to mix the vegetables according to personal preferences, allowing you to adapt the recipe to the tastes of your loved ones. This soup is not only nourishing but also comforting, perfect for chilly days. Enjoy every spoonful of this delicacy and let yourself be carried away by its flavors!