Creamy vegetable soup with cream

I advise you to serve this low-calorie, delicate and delicious vegetable cream soup with bread crumbs or toasts and fresh herbs, pouring it into mugs or deep bowls. It's easy to sip and do without cutlery.

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Ingredients:

Potatoes - 2 pcs.

Carrots - 50 g

Onions - 30 g

Cabbage - 100 g

Garlic - 2 teeth

Tomato - 1 pc.

Vegetable oil - 20 ml

Water - 400 ml

Cream 10% - 100 ml

Salt, hot pepper - to taste

Greens - for serving

Step by step recipe:

If you decide to cook a vegetable cream soup, take the products from the list. Of course, the composition of vegetables and root crops is easy to change according to season and taste, including frozen convenience foods. The point is pureeing and adding milk cream (not milk). Surely, many of these soups were cooked for children.

First, we wash and peel the vegetables, then we cut them. The method of cutting is arbitrary, but we divide the hard potato tubers and carrots into smaller pieces (more likely to cook). Young cabbage, onions, garlic, tomatoes can be chopped coarser. It is important to remove the skin from a ripe tomato - scald it with boiling water, remove the place of growth of the stalk.

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In a cooking container, heat a small portion of refined lean oil, load all the assorted slices. Stir and soak in oil for a couple of minutes. Fill with water, bring to an active boil. Reduce heat and cook vegetable soup covered for next 15-20 minutes.

We pierce the densest vegetables (carrots, potatoes), check for softness. Increase the cooking time if necessary.

Pour part of the vegetable broth (about half) into another bowl, grind the remaining soup until smooth. The thickness can be changed by adding broth plus cream.