What is the best way to get warm during the winter colds?
A soup is easy and simple to make and also many times a very frugal option.
Vegetable soup is light and convenient.
And the ingredients can often already be found in the refrigerator.
Preparation of a cream soup is simple.
Vegetables are cut up in pieces and boil in plenty of water or vegetable broth until soft.
Mashing can be conveniently done with the hand blender or food processor.
You can add to the finished the soup a little soy or coconut cream or cream cheese to soften the taste.
Also, a spoonful of cottage cheese, crème fraiche or sour cream and a pinch of fresh herbs will give the soup a nice finishing touch.
Gluten free tapioca or yucca bread is perfect to accompany vegetable soup.
12-13 oz of water
1 teaspoon salt, herbs
plenty of parsley, chervil or basil
(add sour cream, soy or coconut cream or cream cheese to make the soup creamier)
Wash the vegetables and peel them.
Finely chop the carrot and other vegetables into wedges.
Boil the vegetables until well done, about 30-40 minutes.
Let sit for a little while.
Puree the soup in a blender or sieve.
Heat the soup again, season to taste and add a bit of crushed herb seasoning.