Preparation time: 10 minutes
Cooking time: 25 minutes
Portions: 4
difficulty: low
Storage: 2 days in the refrigerator – can be frozen
VEGETABLE CREAM SOUP RECIPE
Use your imagination, and don't be afraid of making mistakes. velvety soup vegetables It's a super healthy dish, very easy to prepare, and offers a truly wide variety of options. Assuming that, generally, it's best to mix no more than 3-4 vegetables, with all the ingredients needed to bring the dish together.
ALSO READ: Creamy cauliflower soup, a healthy dish that can also be enjoyed with croutons.
VEGETABLE CREAM
But the best one, which we present in this recipe, is the one with a cost close to zero: you don't have to buy the vegetables specifically, but you can use the vegetable waste which are usually thrown away. Fennel, cauliflower, asparagus, celery, leeks, zucchiniThey double in value when used this way, without wasting even a single piece. However, there's a simple rule to follow: the parts we usually discard are the toughest, most fibrous, and most indigestible. It's therefore advisable to soften them by spending a few days in the freezer.
TO KNOW MORE: Cream of Bean Soup, the Recipe with Monkfish and a Bay Leaf
During freezing, the water contained in the fibers expands as it freezes, breaking the fibers themselves. This makes our soup truly creamy and digestible.
Ingredients
(For 4 people)
- 2-3 medium-sized potatoes
- Outer leaves and stems of two fennels, or
- The stalks of a bunch of asparagus, or
- The ends of about ten courgettes, or
- The core and leaves of a cauliflower, or
- The green leaves of two leeks and the corresponding internal part, or
- The outer ribs of a celery
- 1 drizzle of extra virgin olive oil
- Sale
- 2 tablespoons of soft, spreadable cheese
- Bread croutons
Preparation
- lavare Wash all the vegetables very well, leaving them to soak in cold water for a few minutes, so as to eliminate any earthy residue.
- Selectand the more tender parts, to be used immediately in other recipes, and the more fibrous parts put in the freezer. After three or four days, prepare the cream soup.
- Choose theyour favorite vegetable and take it out of the freezer.
- Peel and wash le potatoes, cut them into pieces, put them in a pot with the frozen vegetables, a heaped teaspoon of salt, and enough water to just cover the vegetables.
- Bring to the boil (when the potatoes are cooked, everything else is certainly cooked too).
- Whisk with the hand blender and, to make it even finer, pass it through a food mill.
- To serve Very hot, with a spoonful of cream cheese to melt over the heat, and croutons or toasted seeds. Optionally, add Parmesan cheese on the side.
DELICIOUS VEGETABLE RECIPES:
- Jerusalem artichoke soup: the perfect recipe for a warming dish on cold winter days.
- Creamy Leek Soup: A Potato Recipe That Uses Leftover Vegetables
- The recipe for creamed broccoli soup, a perfect dish for cold winter evenings.
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