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