Creamy soup with vegetables
6 servings
20 minutes
Creamy vegetable soup is a delicate and warming dish that embodies the coziness of home cooking. Its roots trace back to Russian gastronomic tradition, where vegetables and cream cheese create a harmonious balance of flavors. The light sweetness of peppers, the freshness of tomatoes, and the tenderness of cauliflower with broccoli combined with a creamy texture make this soup an ideal choice for cool evenings. It works wonderfully as a standalone dish or as an exquisite appetizer before the main meal. Due to its simplicity in preparation and the availability of ingredients, this soup is easy to replicate at home. The addition of dried parsley gives it a light herbal accent, completing the flavor composition.
1
Prepare the products.
2
Pour vegetable oil into the pan.
- Vegetable oil: 50 ml
3
Dice the onion.
- Onion: 1 head
4
Pour into the heated pan.
5
Cut the pepper into cubes.
- Sweet pepper (capsicum): 1 piece
6
add to the onion
7
Cut the tomato into cubes.
- Tomatoes: 1 piece
8
Add to the pan with onion and pepper.
9
Break or cut the cabbage into small florets and add to the vegetables in the pan.
- Frozen cauliflower: 200 g
- Frozen broccoli: 200 g
10
Add 0.5 teaspoon of salt.
- Salt: 1 teaspoon
11
Put the water on the fire and add the remaining salt.
- Salt: 1 teaspoon
12
Unwrap the cheeses.
- Cream cheese: 100 g
13
Cut into cubes.
14
Drop into boiling water.
15
Blend water with cheese curds.
16
Pour the vegetable mix into the boiling cheese water.
17
Add dried parsley.
- Dried parsley: 1 teaspoon
18
Bring to a boil and cook until the cabbage is ready (about 5 minutes).
19
Divide into portions.
