Vegetable cream soup with ginger

Vegetable cream soup with ginger: a flavorful delight for cool days

On a chilly day, there’s nothing more comforting than a warm, creamy soup that embraces your senses. The vegetable cream soup with ginger is an excellent choice, not only for its taste but also for the nutritional benefits it offers. This simple yet sophisticated recipe will transform your ordinary vegetables into a vibrant and aromatic delicacy.

Total time: 50 minutes
Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 4-6

Essential ingredients for the vegetable cream soup with ginger:

- 3 large carrots
- 3 medium potatoes
- 2 small celery roots
- 2 medium parsley roots
- 2 medium parsnips
- 1 medium beetroot
- 1-2 tablespoons of grated ginger (depending on how spicy you like it)
- 2 tablespoons of sunflower oil
- Salt to taste
- Water for boiling (enough to cover the vegetables)
- 1 bunch of fresh chopped parsley (for garnish)
- Croutons (optional, for serving)

Helpful tip: Choose fresh, seasonal vegetables for a more intense flavor. Fresh ginger adds not only a spicy taste but also anti-inflammatory properties, while beetroot provides a vibrant hue and is rich in antioxidants.

Step-by-step preparation of the soup:

1. Preparing the vegetables: Start by washing all the vegetables well under cold running water. Peel them using a sharp knife or a peeler. Cut the carrots, potatoes, celery, parsley, and parsnips into cubes of about 2-3 cm. The beetroot can be cut into larger cubes as it will boil and soften.

2. Boiling the vegetables: In a large pot, add all the chopped vegetables. Add water until the vegetables are covered, but not excessively, as we want a thick soup. Add a teaspoon of salt to enhance the flavors. That’s the secret to a wonderfully tasty soup!

3. Adding the ginger: Add the grated ginger and sunflower oil to the pot. The ginger will add a spicy and refreshing note, perfect for chilly days.

4. Boiling: Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender. You can check by piercing a vegetable with a fork; if it goes in easily, the vegetables are ready.

5. Blending the soup: Using an immersion blender or a regular blender, puree the cooked vegetables until you achieve a creamy consistency. If the soup is too thick, add a little water to adjust the texture.

6. Finalizing: Once you have a smooth soup, taste and adjust with salt if necessary. Consider adding a tablespoon of lemon juice for an extra touch of freshness.

7. Serving: Pour the soup into bowls and garnish with fresh chopped parsley. If desired, you can add crunchy croutons on top for a contrast of textures.

Serving suggestion: This soup is served warm but can also be an excellent base for a vegetable puree or a sauce for pasta.

Nutritional values: This soup is rich in vitamins and minerals, with a low calorie count. Each serving contains approximately 150 calories, making it an excellent option for a balanced diet.

Frequently asked questions:

- Can I use other vegetables? Of course! This recipe is very versatile. You can add zucchini, broccoli, or any other preferred vegetable.
- Can it be frozen? Yes, the soup can be frozen. Make sure to store it in airtight containers. It will keep well for up to 3 months.
- How can I vary the flavors? You can add spices like turmeric for a slightly different flavor or even a pinch of chili for a spicier taste.

The vegetable cream soup with ginger is not just a recipe, but a culinary experience that brings warmth and comfort in every bowl. Enjoy your meal!