Italian vegetable cream soup
4 servings
40 minutes
Italian vegetable cream soup is the embodiment of warmth and comfort in Italian cuisine. Its history begins in rural homes where simple and accessible ingredients were transformed into tender, nutritious dishes. Potatoes, carrots, onions, and cabbage combined in one pot create a rich flavor with a slight sweetness from the root vegetables and a soft creamy texture. Sautéed vegetables before boiling enhance the depth of flavor, while cream adds tenderness and velvetiness. A fragrant blend of Italian herbs completes the composition, filling the soup with Mediterranean notes. This soup is perfect as a light lunch or dinner, especially on cool days when you want to warm up and enjoy the coziness of home cooking.
1
Chop all the vegetables finely.
- Potato: 300 g
- Carrot: 300 g
- Onion: 120 g
- White cabbage: 150 g
2
Fry them in vegetable oil until almost half-cooked.
- Vegetable oil: 20 ml
3
Pour boiling water over the vegetables and cook until done.
- Boiling water: 700 ml
4
Blend the obtained mass in a blender.
5
Add cream and mix. Serve the slightly cooled soup sprinkled with herbs.
- Cream: 100 ml
- Italian herb blend: to taste
