Vegetable cream – Vegetable velvet recipe from – Italian Cuisine

Preparation time

There vegetable soup it is a dish that I often prepare at home: when it is cold, on winter evenings, a nice warm velvety dish, perhaps with the addition of croutons, is what it takes to warm up and restore good humor. Here now the temperatures start to rise, during the day there is a nice sun to warm up, but after sunset it is still fresh, so I happen to do it again even in these times … I often make velvety single vegetables (cream of broccoli, cream of leeks …) but sometimes I also like to make it mixed, as in this case. There are so many recipes to make it, and sometimes I also like to vary the proportions of vegetables, perhaps based on what I have at home.
This time, for example, to render the vegetable soup more good and creamy I added a dash of cream, if you prefer to leave the most dietetic dish you can replace it with milk or omit it altogether, possibly adding instead a little goccino of oil on the plates 😉 I would say that after the revelry of Easter, a little lighter recipe was needed, can't you find? basins: *

  • Preparation time Preparation: 10 min
  • Cooking time cooking: 30 min
  • Total time total: 40 min
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Vegetable cream soup


How to make vegetable soup

Wash the vegetables, clean them and cut them into not too large cubes.

Fry the onion briefly, then add the other vegetables and let them cook for a couple of minutes.
Also add the broth, a pinch of salt and start cooking. Halfway through cooking add some basil.

When the vegetables are well cooked (it will take 20-25 minutes), blend them with the blender.
Finally add cream and parmesan, stir and add salt if necessary.

Serve the hot vegetable soup, perhaps with toasted bread.

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