Comforting vegetable and cream soup

Ingredients

• 5 pcs Potatoes (small, or 2-3 medium if you don’t have)
• 1 pcs Zucchini (cut into dice of the same size as the potatoes)
• 1 pcs Carrot (cut into small dice)
• 1 pcs Small onion (finely chopped (or leek as a replacement))
• 3 pcs Garlic cloves (minced)
• 4 pcs Mushrooms (cut into very small dice)
• 1 bunch Fresh parsley (chopped)
• 10 g Butter (a knob, to melt)
• 15 ml Olive oil (a small drizzle, optional)
• 15 g All-purpose flour (a heaping tablespoon)
• 500 ml Chicken broth (prepared from a cube diluted in water)
• 250 ml Liquid cream (minimum 20% fat)
• to taste pinch Salt, pepper, Herbes de Provence (adjust to your preference)

Instructions

1. Prepare the vegetables

   Peel the small potatoes and cut them into very small dice. Cut the zucchini, carrot and onion into dice of the same size. Finely mince the garlic and parsley. Set aside.

   Time: PT15M

2. Sauté the vegetables

   In a large pot, melt the butter with a drizzle of olive oil over medium heat. Add the potato, zucchini, carrot, onion dice and the garlic. Sauté for about 10 minutes, stirring regularly until the vegetables become translucent.

   Time: PT10M

3. Add the mushrooms

   Stir in the finely chopped mushrooms, mix and cook for an additional 3 minutes.

   Time: PT3M

4. Season and thicken

   Season with salt, pepper and Herbes de Provence. Sprinkle the flour all at once and mix well to avoid lumps.

   Time: PT2M

5. Add the broth

   Pour in the previously diluted chicken broth. Stir for 5 to 10 minutes until the soup begins to thicken slightly.

   Time: PT8M

6. Add the cream

   Stir in the liquid cream, reduce the heat and cook for another 10 minutes, stirring regularly to achieve a velvety texture.

   Time: PT10M

7. Finish with parsley

   Just before serving, add the chopped fresh parsley, give a final stir and remove from heat.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Small onion: leek
• Instead of Mushrooms: shiitake, oyster mushrooms
• Instead of Butter: margarine
• Instead of Olive oil: rapeseed oil
• Instead of All-purpose flour: rice flour (gluten‑free)
• Instead of Chicken broth: vegetable broth
• Instead of Liquid cream: thick fresh cream

Equipment Needed

• Large pot
• Chef's knife
• Cutting board
• Wooden spoon
• Liquid measuring cup
• Measuring spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté the vegetables until they become translucent
• Incorporate the flour without lumps
• Let the broth thicken before adding the cream

Chef Tips from the Video

• Use homemade broth for deeper flavor
• Add a pinch of nutmeg with the cream for a subtle note
• Serve with lightly toasted country bread

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container for 3 to 4 days in the refrigerator.

Freezer: Not recommended: the cream may separate upon thawing.

Room temperature: Can stay at room temperature for up to 2 hours, then refrigerate.

Make-Ahead Tips

• Chop all vegetables the day before and keep them refrigerated in an airtight container
• Pre‑dilute the chicken broth and keep it chilled
• Reheat the soup gently over low heat, adding a little liquid if it thickens too much