Mediterranean Savor: Vegetable cream soup.

There are vegetables we always have on-hand and they are easy to prepare, like garlic, onions, turnips, potatoes, leeks or  carrots . We can find them in any store near home and at any season.

By adding ingredients like  carrot  or  pumpkin  to the soups, if we beat them with an electric mixer, the color will be unmistakably  orange , but of course, with different nuances, both in flavor and aroma and obviously, in nutritional value since some give us more fiber ( pumpkins ), others more vitamin A ( carrots ), others more water 
(zucchinis  instead of  potatoes ) and so on.

The cream soups are one of my favorite dishes and I like combining different vegetables.

Preparation:

With the vegetables, previously washed and clean.

• Chop the potatoes and turnips, slice the leek and carrots and chop finely the celery.Place ingredients in a large saucepan (with capacity for 3 liters) and fill with water; cover and with the first boiling, add a drizzle of extra virgin olive oil and sea salt (to taste) and continue cooking the soup.

• When all the ingredients are fully cooked and with an aroma where highlights the celery, beat the soup with an electric mixer; but before, you can remove a little of cooking liquid. Like this, you calculate the degree of thickness you want to give to the soup; if the cooking liquid is left, you can use it as a delicious vegetable stock for another dish.

• Chop the green beans and sauté them in extra virgin olive oil. When they are ready, sprinkle with pepper and serve as a garnish of the cream soup.

Ingredients (Makes 4 servings):

• 12  green beans  pods;
• 1   stalk celery;
• 2   turnips;
• 4   large  potatoes;
• 1   leek, sliced;
• 2   large  carrots .
• Seasoning:  extra virgin olive oil  and sea salt; 5 peppers grinder to season the green beans.
• Time: 1 hour.

>> see more vegetable cream soup recipes