Vegetable Cream Soup
Vegetable Cream Soup is a wholesome, easy-to-make dish featuring fresh vegetables like zucchini, carrots, pumpkin, sweet potato, celery root, parsnip, peas, and cucumber. This classic preparation creates a smooth, creamy texture filled with essential vitamins and natural flavors. It’s ideal for a…
Ingredients
- 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
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- 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.
- In a food processor, chop the vegetable mix and add it to the pot with the sautéed vegetables.
- 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.
- Insert an immersion blender directly into the pot and blend the vegetables until you achieve a smooth, creamy consistency.
- If the soup is too thick after blending, add a bit more liquid (water, stock, or milk) until you reach the desired consistency.
- Adjust the salt and pepper if needed to achieve the perfect flavor.