Creamy Vegetable Soup Recipe
A colorful autumn soup. It's a great way to both use leftover vegetables and combine healing. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 30 Min
| Ingredients for Meal: | |||
| Liquid Oil | 1 Tbsp | ||
| Zucchini | 2 Qty | ||
| Carrot | 2 Qty | ||
| Potatoes | 1 Qty | ||
| Green Pepper | 4 Qty | ||
| Tomato | 1 Qty | ||
| Red Capia Pepper | 1 Qty | ||
| Charleston Pepper | 2 Qty | ||
| Dry Onion | 2 Qty | ||
| Garlic | 2 Clove | ||
| Ingredients for Service: | |||
| Thick Cream | 1 Qty | ||
Steps:
-
Wash the vegetables. Finely chop the onion and garlic and fry them in oil until golden brown.
-
Chop the vegetables coarsely. First, add the carrots and potatoes to the fried onions and fry for a minute or two. Then add other vegetables and saute. Add salt and black pepper.
-
Add enough hot water to rise above the vegetables. Cook on low heat until the vegetables are soft and pass them through the blender. You can leave it coarse grained if desired.
-
Before removing the cooked vegetables from the fire, add half a pack (100 ml) of cream and bring to a boil. Check the consistency and thin it out by adding hot water if it is dark.
-
Top your soup. You can serve hot with black pepper and drizzle with some cream. Enjoy your meal!
40 Min
