Root Vegetables Cream Soup

It’s been quite cold lately and all I want is a  big bowl of comforting root vegetables cream soup. Or ramen cause that’s my thing now also notsurepeek. But a big bowl of comforting soup is much easier to come by and luckily it’s not the coldest time yet. But I got you covered by then thumbsup.

Basic root vegetables cream soup

My diet includes a daily soup and I can’t go too long without one . I’m a sucker for soups niceand a root vegetables cream soup is as basic as it gets.  You can easily built upon it and add other vegetables that you prefer. Onions and garlic should go in any soup as they give a lot of flavor, followed by your desired vegetables. Then simply finish it off with some spices and herbs. Not to mention that it’s as cheap as it gets, but nevertheless nourishing clap. In  Poland, and most places actually,  you can easily buy a ready bunch of vegetables which are usually the base for the broth. I just used it to make the whole soup.

Soups are pure comfort 

Another awesome thing about cream soups are the colors shy. Depending on the vegetables you use, the colors can be so vibrant. Broccoli, kale, peas or spinach will result in a wonderful green. Beets give the most vivid pink (see this amazing summer soup),  while pumpkin and carrots create a warm orange color heart. Though mushrooms or potatoes soups will produce a dull beige color, you can always garnish them with finely chopped herbs, seeds, thin slices of vegetables or a bit of sour cream . Such as the ones I used for the soup. Garnishing cream soup makes them visually interesting and appetizing adore.

If you worship soups as much as I do and find them comforting and nourishing, try these recipes also.

Broccoli Kale Soup

Cauliflower Leek Cream Soup

Ingredients

1 white onion
1 garlic cloves
2 tablespoons (30 ml) oil
4 carrots
1 celery
2 parsnips
1 leek
1 small piece of ginger (about ¼ carrot size)
1 teaspoon hot paprika powder
½ teaspoon nutmeg powder
½ teaspoon curry powder
a handful of parsley, finely chopped
salt and pepper

Directions

  1. In a large pot, chop the onion and garlic and saute them in the oil, on low-medium heat, until the onion softens. *
  2. Peel the rest of the vegetables and the ginger and chop them in smaller piece. This way they will boil faster
  3. Toss them over the onion and garlic and cover with water. Boil until soft enough to puree them in the blender or with a vertical mixer. Add more water to obtain desired consistency.
  4. Add the paprika, nutmeg, curry and season with salt and pepper as per taste. Give it another blend.
  5. Serve warm, topped with finely chopped parsley. Add a dollop of sour cream if desired

Note: *If you want to avoid using oil, skip the first step. Boil the onion and garlic together with the other vegetables

 

 

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