Rosemary Vegetable Cream Soup
Vegetable cream soups are one of the best ways to create nutritious and delicious meals while minimizing food waste. The distinctive, aromatic scent and flavor of rosemary perfectly complements fresh vegetables, creating a simple yet delicious soup. In addition to traditional vegetable soups, cream soups are becoming increasingly popular due to their silky texture and intense flavor, making every bite a real pleasure. Serve with fresh toasted croutons to enrich the experience!
Ingredients for this recipe
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Preparation Steps
1
Peel the carrots, potatoes, and celery root, then chop them into smaller pieces. Thoroughly wash the leek and slice it. Peel and finely mince the garlic.
2
In a large pot, melt the butter over medium heat. Add the leek and garlic. Sauté for 3-4 minutes, until softened.
3
Add the chopped carrots, potatoes, and celery root, then sprinkle with the fresh rosemary leaves. Sauté for another 5 minutes to intensify the flavors.
4
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 25 minutes, until the vegetables are completely tender.
5
Use an immersion blender to purée the soup until smooth and creamy. Then, add the heavy cream and stir well.
6
Season with salt and black pepper, then cook for another 2-3 minutes to allow the flavors to meld.
7
Serve hot, garnished with toasted croutons and a sprig of fresh rosemary.
