Vegetable cream soup

Today a light recipe. This vegetable cream is definitely a dish that allows us to keep calories under control without sacrificing taste. A good, light soup with a delicate flavor. You can also use leftover vegetables. The soup can be kept in the refrigerator for two days or it can be frozen. Use your imagination, and don't be afraid to make mistakes. Vegetable soup is a super healthy dish, very easy to prepare, which has a really wide variety of options. Starting from the assumption that, usually, it is good not to exceed 3-4 vegetables to mix, with everything you need to mix the dish. The vegetable soup can be stored in the refrigerator for up to two days, then just heat it up to bring it to the table. Or you can freeze it and have it available for a much longer time.

Vegetable soup is a dish that I often prepare at home: when it's cold, on autumn evenings, a nice hot plate of soup, perhaps with the addition of croutons, is what you need to warm up and restore your good mood. Here now the temperatures start to rise, during the day there is a beautiful sun to warm us, but after sunset it is cooler, so I happen to still do it even these days... 

Ingredients

300 g Cauliflower 

2 Tomatoes

1 Zucchini (medium)

1 Potato (medium)

1 Carrot (small)

1 celery stick (small)

1 onion (small)

1.5 l Broth

Extra virgin olive oil

Salt

Black pepper

Grana Padano or grated Parmesan cheese 

Preparation

Scrape the carrot, peel the onion and clean the celery stalk, then wash and chop coarsely. If you want to shorten the time, you can replace these vegetables with frozen stir-fry mix. I would say a whole box of about 150 g. Wash the cauliflower florets and cut them into small pieces. Trim the courgette, peel the potato, wash and dice. Blanch the two tomatoes in boiling water for one minute; Drain them and run them under cold water, then peel them, remove the seeds and cut them into cubes. In a saucepan, heat a few tablespoons of oil and sauté the chopped carrot, celery and onion in it. Then add all the other vegetables with a generous pinch of salt and sauté them for a few minutes over medium heat, stirring often. Finally, cover all the vegetables with the hot broth, lower the heat, put the lid on and cook for about 30 minutes, stirring occasionally. When cooked, blend everything with an immersion blender and season with salt, if necessary. Distribute the vegetable cream on individual plates and serve after sprinkling with ground black pepper. If desired, it can be further flavored with grated cheese. Calories do increase, though. This cream is good both hot and lukewarm. Enjoy!