February 9, 2014

Creamy Vegetable Soup Recipe

A Creamy Vegetable Soup is perfect for a cold days. We got everything fresh laying from our fridge to the soup but it doesn’t mean it was somehow bad – on the contrary. This is a very financial soup to make considering that there are always fresh vegetables in the fridge.

Creamy Vegetable Soup

5-6 carrots
1 parsnip
5 potatoes
the white part of one leek
1 onion
100 g cauliflower
1,5 liter water
6 tsp vegetable bouillon powder
1 tsp salt
0,5 tsp ground black pepper
1 tsp dried basil
hint of white pepper
2 dl soy cream or oat cream (or some other vegetable based cream)

1. Peel the vegetables. Slice the carrots, parsnip and onion, piece the potatoes. Sauté the onions if you like, but don’t brown.
2. Add water and vegetable bouillon powder.
3. Boil for half an hour, until all the vegetables are cooked. Take 5 dl of water out of the pot and purée all the vegetables. Add spices and lastly add oat cream.
4. Boil the soup quickly and serve. Garnish the soup with fresh parsley, if you like.


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