Vegetable Cream Soup

Vegetable Cream Soup is a wholesome, simple-to-make dish using fresh vegetables like zucchini, carrots, pumpkin, sweet potato, celery root, parsnip, peas, and cucumber. This classic preparation method creates a creamy, smooth texture that’s full of essential vitamins and natural flavors, ideal for a nourishing lunch or dinner.

Nutritional Benefits of Vegetable Cream Soup

This soup is packed with fiber, vitamins, and antioxidants, which support digestion, immunity, and energy levels. Carrots and pumpkin add vitamin A, known for eye health benefits, while celery root and peas offer fiber to aid digestion. According to a study by Harvard T.H. Chan School of Public Health, a vegetable-rich diet can enhance wellness and reduce disease risk.

For more healthy meal options, explore our recipe collection, with diverse choices to suit any palate.

How to Make Vegetable Cream Soup

1. In a large pot, heat olive oil and add the sautéing vegetables (onion, shallots, leeks). Cook over high heat until golden and softened.
2. Coarsely chop the main vegetable mix in a food processor, then add it to the pot.
3. Pour in water, vegetable paste concentrate, and salt. Boil for 20-25 minutes until vegetables are tender.
4. Use an immersion blender to blend the soup in the pot until smooth. Add more liquid if needed to reach your desired consistency.
5. Season with salt and pepper to taste.

Serving Suggestions

Serve this classic vegetable cream soup with baked bread, croutons, or crackers for a delightful crunch that complements the creamy texture. This combination creates a comforting, satisfying meal that’s perfect for any time of the year.

Vegetable Cream Soup

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Prep Time 15 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 10 mins

Difficulty: Beginner Cooking Temp: 100  °C Servings: 6

Author: Ramo Cooking Method: Classic Cooking Courses: Soups

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 
  800 g vegetable mix for soup (zucchini, carrots, pumpkin, sweet potato, celery root, parsnip, peas, cut into pieces.)

• 
  200 g vegetable mix for sautéing (onion, shallots, leeks, cut into pieces (2 cm))

• 
  850 ml water

• 
  30 ml olive oil

• 
  1 teaspoon of vegetable paste concentrate or 1 cube of vegetable stock (for 0.5 l)

• 
  1 teaspoon salt

Instructions

1. Preparation method

   1. In a large pot, add the olive oil and the vegetable mix for sautéing. Cook over high heat for a few minutes until they turn slightly golden and start to soften. Stir occasionally to prevent burning and ensure even cooking.
   2. In a food processor, chop the vegetable mix and add it to the pot with the sautéed vegetables.
   3. Add water, the vegetable paste concentrate, and salt, then boil for about 20-25 minutes or until the vegetables are very tender and easy to blend.
   4. Insert an immersion blender directly into the pot and blend the vegetables until you achieve a smooth, creamy consistency.
   5. If the soup is too thick after blending, add a bit more liquid (water, stock, or milk) until you reach the desired consistency.
   6. Adjust the salt and pepper if needed to achieve the perfect flavor.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 111kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 9g3%

Dietary Fiber 3.6g15%

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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