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Vegetable cream soup

Vegetable cream soup


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Heat the oil in a large pot and sauté the finely chopped onion. Add the other cleaned vegetables whole or cut smaller (at the end they will be given through a blender). Put enough salt and water to pass 4 fingers over them. Cover with a lid and simmer for about 40-50 minutes until all the vegetables are cooked through.

Strain the soup and keep the juice. Put the vegetables in a blender, along with a little soup. After they have become a cream and will be quite thick, add the soup according to the desired consistency. I added about 500ml of soup. After you're done, bring it back to the boil, adding salt and pepper according to everyone's taste. If you think it did not mix very well, you can pass the soup through a sieve.

Because nothing is thrown away, everything turns up, you can put the remaining soup in the freezer and use it as a base.

For croutons you can use any kind of bread. Cut into slices and then into cubes. Place the pieces in a pan, sprinkle with olive oil, season with oregano, paprika, salt and pepper, then mix until they are all oiled and seasoned. Put them in the hot oven at 180 degrees for 15 minutes, stirring every 5 minutes.

Enjoy your meal!

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