Vegetable cream soup with cream
Description
Vegetable cream soup is rich in vitamins thanks to fresh, flavorful vegetables. Be sure to prepare it during the cold season—it will strengthen your immune system and help prevent colds. Serve it with toasts or croutons. You can either finely chop the chili peppers into the pureed soup or simply boil them in the broth and remove afterwards to avoid excessive spiciness. I will mention this in the recipe. I wish you well. Serve the soup hot.
Instructions
- 1
Step 1
First, finely chop the potatoes and cauliflower. Boil them together until cooked.
- 2
Step 2
The cauliflower will cook a bit faster, take it out and place it in a cup. Set aside.
- 3
Step 3
Slice the carrots.
- 4
Step 4
Finely chop the garlic. Since we will ultimately blend the soup with a blender, there's no need to crush the garlic.
- 5
Step 5
Add the carrots to the potatoes. Cook until tender. As soon as the carrots and potatoes are soft, blend them with a blender.
- 6
Step 6
Add flour.
- 7
Step 7
Place the tomato paste and finely chopped tomatoes, fresh or canned, into a saucepan. Blend everything again with a blender.
- 8
Step 8
Place the boiled cauliflower in the pot, finely chop the chili peppers and add them to the pot.
- 9
Step 9
Add the cream, mix well. You can blend once more with a blender to further break down the chili pepper.