Vegetable cream soup

Mar 11, 2024
2 min read

Video Recipe

https://www.facebook.com/EasyQuickTasty/videos/1018988849380788/

Indulge your tummy with our easy vegetable cream soup recipe. It's gentle and comforting for upset stomachs!

Vegetable cream soup step-by-step recipe:

Ingredients:

1 onion
1 leek stalk
1 medium-sized carrot
1 zucchini
4-5 garlic cloves
Half a root of a ginger
1 head of broccoli
4 pieces of toasted bread
90-100 grams of the processed cheese
Frying oil
½ teaspoon each of the peppercorns, coriander and cumin seeds
1 teaspoon of smoked paprika
Salt and pepper

Step 1

Put the processed cheese in the freezer for half an hour beforehand.

Finely chop 1 onion. Pour the frying oil into a deep saucepan and sauté the onion.

While the onions are frying, slice 1 leek stalk into half rings, add to the saucepan and stir. Leave to fry.

Next, slice 1 medium carrot into half circles, add to the saucepan and stir. Slice 1 garlic clove, 1 zucchini into quarters. Grate half a root of ginger (a quarter if the root is large). Add everything to the mixture in the saucepan and mix thoroughly.

Step 2

Mix half a teaspoon each of peppercorns, coriander and cumin seeds in a small bowl and grind into a powdered mixture. You can also use ready-made packet mixes.

Season the ingredients in the saucepan with the resulting mixture and salt to your taste. Mix everything thoroughly and fill with water. The water should be 1.5-2 times more than the vegetables. Cook for 10 minutes.

Step 3

While the soup is simmering, divide 1 head of broccoli into florets. Add to the soup after 10 minutes and leave to simmer for a further 15 minutes.

Step 4

Cut 4 pieces of toasted bread into cubes - we will make breadcrumbs from the bread.

In a separate container, grate 3 cloves of garlic, add a teaspoon of smoked paprika and a couple of pinches of black pepper. Pour in 2 tablespoons of frying oil.

Step 5

Pour the resulting mixture into the pan - to prevent any garlic residue getting on the pan, it's best to pour the mixture through a sieve. Lay out the breadcrumbs and dry until golden on all sides. Place in a bowl.

Step 6

Remove the finished soup from the heat and whisk with a mixer until smooth and creamy. Return to the cooker over a medium heat.

Step 7

Take the processed cheese out of the freezer and grate it finely. Add to the soup and mix thoroughly. Cook for a further 4 minutes, stirring continuously.