Creamy Vegetable Soup

When we went to the market with toci last week, we bought a lot of vegetables and fruits, the first thing that came to my mind when I came home and placed the vegetables in the refrigerator was to make a delicious and rich soup from fresh vegetables.

An opportunity arose to evaluate the vegetables that have been waiting in the freezer since winter.

You do not necessarily have to use all the vegetables in the recipe, it is a practical recipe that you can prepare with all the vegetables you have at home.

Since I like grains in soup, I grate the vegetables, but if you want a denser and thicker soup, you can increase the potato or flour, cut your vegetables into edibles, cook them and put them in a blender.

Ingredients for Creamy Vegetable Soup Recipe

• 1 medium onion
• 1 medium carrot
• 2 medium potatoes
• 3 leek
• 1 handful of cabbage
• 1 box of raw cream
• 2 tablespoons of flour
• 1,5 liter of hot water
• Salt, red pepper, black pepper
• 2 spoonful butter

Fabrication:

1. Wash, peel and grate all the vegetables.
2. Take the butter in a large saucepan and add the vegetables and sauté for 2-3 minutes over high heat.
3. Add the flour and mix. When the flour is completely melted, add the hot water little by little while continuing to mix.
4. After 15-20 minutes, add the cream and cook for another 5 minutes and remove from the stove.
5. Serve hot, adding any seasonings of your choice.