Super Healthy Root Vegetable Cream Soup
By: Alina Petropavlovska
Published: Wednesday, January 6, 2010 - 4:47am

Ingredients




5 medium-sized potatoes
1 large carrot
1 red paprika
1 small zucchini
1 white turnip
1 large parsley root
500 grams pumpkin
100 grams butter
Fresh thyme

1 fresh chili pepper
1 1/2 cups croutons
Salt

Preparation

1 Chop carrots and parsley root in circles. 2 Chop zucchini, unpeeled, and potatoes into medium-sized pieces. 3 Chop white turnip coarsely. 4 Finally, chop pumpkin into large pieces and halve the paprika. 5 Chopping the vegetables into pieces of different sizes ensures simultaneous cooking, so you don’t need to boil each of the veggies separately. 6 Boil the vegetables in an amount of water just enough to cover them, seasoning with salt to your taste. 7 Make sure you remove skin from the paprika as soon as the pepper becomes soft. Just take out the paprika, peel the skin and continue boiling it together with the other vegetables. 8 When the vegetables have cooked, separate vegetables from the liquid they’ve been boiling in, and blend them into a smooth, creamy paste using your blender. 9 Stir butter into the soup. 10 Add the remaining liquid, making the soup as thick as you like. 11 Serve with warm croutons, fresh thyme and slices of chili pepper.

About


Cream soup is a balsam to the palate – soothingly soft and silky, it’s usually packed with well-preserved vitamins – be it made of spinach, root vegetables or seafood.
This root vegetable soup is healthy and delicious. Just take that beta-carotene-loaded pumpkin and carrot, the vitamin K-packed white turnip and parsley root, kick in some vitamin C from the red paprika, finally add some iron and vitamin B6 from the potato, and potassium from the zucchini. Doesn’t this sound wonderful?
Another great thing about root vegetable soup is that it’s very versatile ingredient-wise. You can actually use any kind of your favourite root vegetables: for example, why not try sweet potatoes in place of plain potatoes? Or experiment with the garnish: this time we served the soup with croutons, thyme and fresh chili, but it can be just as good with black olives, fresh dill, grated Parmesan, or even pine nuts.