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!
Ingredients
- 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
Instructions
- 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.
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