Light Vegetable Cream Soup with Zucchini and Rye Croutons
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
P.S. This recipe is primarily for people who do not like (or cannot tolerate) onions and garlic (like me), but still want to eat deliciously and healthily. :)
Ingredients
- Carrot - 2 pieces
- Young zucchini - 1 piece
- Potato - 3 pieces
- Dried thyme leaves - a pinch
- Salt - 1 teaspoon
- Ground Cinnamon - a pinch
- Ground Ginger - a pinch
- Nutmeg - a pinch
- Ground Black Pepper - a pinch
- Apple - 1 piece
- Tomato - 1 piece
- Cream - 5 tablespoons
- Rye Bread - 3 pieces
- Parsley - to taste
Step by Step guide
Step 1
Place a pot of water on the stove.
Step 2
Wash, peel, and chop the vegetables (1 small zucchini, 2 small carrots or 1 large carrot, 3 medium potatoes) into medium pieces, and add them to the pot of boiling water to cook until ready, seasoning with salt to taste.
Step 3
If desired, you can add half an apple and a tomato during cooking. If you add the tomato, the soup will have a tomato flavor; if not, the carrot flavor will be more pronounced. It's a matter of preference. In either case, the cream will smooth out the vegetable flavors, making the soup more delicate.
Step 4
Cut the rye bread into cubes and place it in a pan over low heat to dry out.
Step 5
You can add the spices (thyme, ginger, nutmeg, cinnamon, black pepper) during the cooking process or at the last moment.
Step 6
Once the vegetables are cooked, remove them from the heat. Blend them with an immersion blender, adding the cream during the process.
Step 7
Serve garnished with croutons and a sprig of parsley. Enjoy your meal!
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