January 17, 2012

Creamy Vegetable Soup

Healthy and nutritious, vegetable soup is a great option for winter nights.

(6 servings / 1 hour)

3 potatoes
2 carrots
2 zucchinis
2 yellow squashes
1 onion
3 garlic cloves
2-3 cups chicken broth
2 tbs. old-fashioned oatmeal (or quinoa)
½ cup stelline or kids soup letters pasta (or any small shaped pasta)
salt and pepper to taste
½ chopped Italian parsley

1 – Wash and cut all vegetables into big cubes and put them into a big pan.
2 – Add chicken broth and water (about 2 cups) and let it cook until vegetables are soft.
3 – Mix everything in a blender, until mixture is smooth and creamy. If necessary, add more water to help blending.
4 – Pour the mixture back into pan in high heat.
5 – Add oatmeal, salt and pepper and bring to a boil.
6 – Stirring occasionally, cook for 10 minutes.
7 – Put pasta and, following the time-instructions for the pasta you chose, wait until it's done.
8 – Add parsley and turn off the heat.

  • You can add meat (chicken or beef) to this soup.
  • Instead of parsley, use green onions or leeks.
  • Oatmeal or quinoa used to thicken the soup.
  • To serve, mozzarella or grated Parmesan cheese, toast, garlic bread or croutons are all good options.

Original recipe (in Portuguese): Sopa Cremosa de Legumes.

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