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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!
Prep Time 15 mins
Cook Time 20 mins
Servings 6


  • 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.