A nutritious and healthy soup, but also tasty. I love this creamy soup - a perfect entree for any lunch or dinner.
- 3 carrots
- 1 medium onion
- 1 smaller zucchini
- 1/2 red bell pepper
- 1 small nab
- 1 small potato
- 1 clove of garlic
- vegetable margarine or butter (1 cube)
- 1 concentrated cube of soup
- salt, white pepper
- (for serving bread croutons)
Preparation time: less than 15 minutes
RECIPE PREPARATION Carrot cream soup:
We clean the vegetables. For flavor we must choose different vegetable meres for the base. And the star vegetable should be in larger quantities.
So I cleaned the vegetables. I put chopped onions in the pot, not very small, and a clove of garlic, hardened with butter or margarine. When it softens, add the sliced carrots and the pepper, also cut into suitable pieces. Leave for another 2 minutes and add the rest of the vegetables: the zucchini (which tastes neutral and healthier than the potato), the potato (no more than a small one) and the turnip. You can also use other vegetables - instead of leek onions or a parsley. For these sautéed vegetables, we pour enough hot water to cover them. Add salt to taste and a concentrated cube of soup. Let it boil well and then turn on the blender :) and pass them nicely, to make a cream soup that is not very thick, but not very thin. that's why be careful how much water you put in from the beginning. Better less and add after the bird.
-Serve with croutons of epaine fried in butter and garlic and sprinkle with a little sour cream.