Vegetable puree soup with parmesan
3 servings
15 minutes
Vegetable puree soup with parmesan is a refined dish of European cuisine that combines the tenderness of vegetables with the piquancy of cheese. Its roots trace back to French gastronomic traditions, where creamy soups are valued for their velvety texture and rich flavor. In this recipe, broccoli, cauliflower, and carrots undergo light thermal processing while retaining their natural sweetness and benefits. After being transformed into a delicate puree, they acquire softness, and parmesan adds a refined, slightly nutty aftertaste. This soup is perfect for a light lunch or dinner, warming on cool days and suitable for those who prefer healthy and balanced food. It is served with grated parmesan that melts in the hot soup, adding depth of flavor.
1
Bring 400 ml of water to a boil.
2
Add chopped vegetables to boiling water and cook for 10 minutes.
- Broccoli: 250 g
- Cauliflower: 250 g
- Carrot: 200 g
3
Pour the vegetable broth into a glass.
4
Blend the vegetables, add broth, and bring to a puree consistency.
- Broccoli: 250 g
- Cauliflower: 250 g
- Carrot: 200 g
5
Add salt and pepper to taste.
6
Grated parmesan can be added when serving.
- Grated Parmesan cheese: 1 tablespoon
