Hello my dear readers,
We have seen what to eat to protect ourselves from the nasty flu virus, and we have seen also what to eat if despite the prevention, it still had the best.
In either case, something that we can always eat and that will always be perfect for lunch or dinner during the colder months is the soup.
When we are sick, we don’t have enough energy to cook, but we still need to eat to fight against the virus, right?
This cream of vegetable soup is a quick, simple and hearty dish, that will warm your soul and will give you the necessary energy to fight the nasty flu and get back on your feet.
What you need:
- 1 zucchini
- 1 carrot
- 1-2 potatoes
- some frozen peas
- 1 vegetable stock cube
- water
- salt & pepper
- grated parmesan cheese (optional)
How to do it:
- Cut the zucchini and carrot in small pieces. You don’t need to worry about precision as the soup is going to be puréed anyway. You just want the pieces to be of uniform size so that they cook evenly.
- Peel the potato and cut it into pieces about the same size as the other vegetables.
- In a soup pot add all the vegetables including the frozen peas.
- Add the stock cube and the water, just enough to cover all your veggies.
- Simmer for around 15-20 minutes or until the potatoes are soft enough that they can easily be pierced with a fork.
- Remove from heat and let cool a few minutes. Then transfer to blender and purée. Otherwise do just like me and purée it into the pot.
- Return puréed soup to the pot and bring to a simmer again for around 1-2 minutes.
- Season to taste with salt and pepper and serve while hot. If you wish you may garnish with some grated parmesan cheese.
Your cream of vegetable soup is ready!
Enjoy it 😉
Quick and easy cream of vegetable soup
This cream of vegetable soup is a quick, simple and hearty dish, that will warm your soul and will give you the necessary energy to fight the nasty flu and get back on your feet.
Ingredients
- 1 zucchini
- 1 carrot
- 1-2 potatoes
- some frozen peas
- 1 vegetable stock cube
- water
- salt & pepper
- grated parmesan cheese (optional)
Directions
- Cut the zucchini and carrot in small pieces. You don’t need to worry about precision as the soup is going to be puréed anyway. You just want the pieces to be of uniform size so that they cook evenly.
- Peel the potato and cut it into pieces about the same size as the other vegetables.
- In a soup pot add all the vegetables including the frozen peas.
- Add the stock cube and the water, just enough to cover all your veggies.
- Simmer for around 15-20 minutes or until the potatoes are soft enough that they can easily be pierced with a fork.
- Remove from heat and let cool a few minutes. Then transfer to a blender and purée. Otherwise do just like me and purée it into the pot.
- Return puréed soup to the pot and bring to a simmer again for around 1-2 minutes.
- Season to taste with salt and pepper and serve while hot. If you wish you may garnish with some grated parmesan cheese.
Enjoy 😉 😋
All photo credit: Popsicle Society done with iPhone 11
Popsicle Society Shop
Love, R
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