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Vegetable puree soup
Agree, the phrase "vegetable soup" sounds ordinary and does not cause a burning desire to eat it as soon as possible. But the phrase "vegetable cream soup" is a completely different matter! Despite the fact that the main components of this soup are vegetables, it turns out to be quite nutritious and satisfying. Experiment with the ingredients: add more of your favorite vegetables and spices to find the ideal composition.
How to cook Vegetable puree soup
Step 1
Fry all the vegetables in a mixture of butter and olive oil until golden brown.
Step 2
Bring water and cream to a boil in a saucepan and add vegetables. Cook for 10 minutes after boiling.
Step 3
Puree the vegetables with a blender until smooth. Add salt, pepper, mix and serve.
Vegetable puree soup - FAQ About Ingredients, Baking Time and Storage
Yes, you can use half-and-half, coconut milk, or even almond milk for a lighter version, though the soup may be less creamy.
The soup will stay fresh for up to 3-4 days when stored in an airtight container in the refrigerator.
Absolutely! Replace butter with olive oil or vegan butter, and use coconut cream or cashew cream instead of dairy cream.
Reheat gently on the stove over low heat, stirring occasionally. Add a splash of water or broth if it thickens too much.
Yes, this soup freezes well. Cool completely, store in freezer-safe containers, and freeze for up to 2-3 months. Thaw and reheat before serving.
Try croutons, a drizzle of olive oil, fresh herbs, grated cheese, or a dollop of sour cream for extra flavor and texture.
Yes, frozen vegetables work fine. Just ensure they're thawed and drained to avoid excess water in the soup.
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