Creamy Vegetable Soup

Name: Creamy Vegetable Soup
Ingredients: 500 g potatoes; 300 g carrots; 150 g parsnip; 1 × onion; 2 × garlic cloves; 800 ml water; 2 × vegetable bouillon cubes; 5 ml salt; 2.5 ml black pepper; 5 ml dried thyme; 100 g processed cheese

A velvety smooth and rich root vegetable soup flavored with onion and processed cheese. This gentle everyday dish is perfect served with crusty bread.

Ingredients

500 gpotatoes

300 gcarrots

150 gparsnip

1onion

2garlic cloves

800 mlwater

2vegetable bouillon cubes

5 mlsalt

2.5 mlblack pepper

5 mldried thyme

100 gprocessed cheese

Steps

Preparing the root vegetables

Peel and chop the 500 g potatoes, 300 g carrots, and 150 g parsnip into equal-sized chunks.

Preparing the onion

Peel and chop the 1 onion and mince the 2 garlic cloves.

Starting the boil

Heat the 800 ml water in a pot and add the 2 vegetable bouillon cubes.

Cooking the vegetables

Add all the chopped root vegetables, chopped onion, and garlic to the boiling broth and simmer over low heat for about 20 minutes, until they are completely soft.

Seasoning

Add the 5 ml salt, 2.5 ml black pepper, and 5 ml dried thyme to the mixture.

Pureeing

Remove the pot from the heat and puree the soup until smooth using a hand blender.

Finishing

Add the 100 g processed cheese and stir until the cheese has completely melted into the soup.

Serving

Quickly heat the soup back to the boiling point and garnish the portions with fresh herbs if desired.