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Creamy Vegetable Soup of Season

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Creamy Vegetable Soup of Season

The perfect creamy vegetable soup of season recipe with a picture and simple step-by-step instructions.

  • 0,5 Butternut squash
  • 3 Carrots
  • 2 Parsley roots
  • 2 Potatoes
  • 1 tbsp Instant vegetable broth
  • Salt, pepper, chilli
  • 1 tbsp Cream cheese
  • Some milk if necessary
  • Pumpkin seed oil
  • Grated parmasan
  1. Clean and dice the vegetables and put them in enough water to cover the vegetables well. Add the instant stock and simmer for 15 minutes. Puree the soup with the blender and add milk to the consistency you want. Stir in the cream cheese and season to taste.
  1. Arrange the soup on a plate and garnish with a few drops of pumpkin seed oil and a little Parmasan in the middle.
Dinner
European
creamy vegetable soup of season

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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