Cream of vegetables soup
Cream of vegetables soup – a tasty and comforting treat ready in 30 minutes. If you love hearty veggies, this is today’s recipe for you!
- 5 big carrots
- 2 potatoes peeled
- 1 zucchini
- 1 parsnip peeled
- 1 sweet potato peeled
- 4 Tbsp olive oil
- 250 ml vegan cooking cream rice or soy
- the water in which the veggies have boiled as much as you want; we'll use it to adjust the soup's consistency
- salt and pepper to taste
Cut the vegetables into cubes and put them to a boil in water with a little bit of salt (except for the zucchini, which you'll add after 10 minutes).
Let the vegetables boil for 20 minutes or until they're tender.
Turn off the heat and drain the water in which they boiled in a bowl.
Add the boiled vegetables to a mixer or blender with olive oil, cooking cream, and a bit of water.
Mix until you achieve a smooth cream. Add water until you reach the desired consistency.
Season with salt and pepper to taste.