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For breakfast
Vegetable cream soup with cream

Creamy Vegetable Soup

This light soup is perfect for a kids' menu. I love light soups, with no sautéed base or other heavy fats that sit hard on the stomach. This recipe added variety to our menu, and I fell for it the very first time.

NikaForever

Recipe author

Composition / ingredients

Servings:

Chicken

300

Potatoes

Onion

Carrots

Zucchini

Salt

Fresh herbs

Water

Cream

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 29 % 2 g

Carbohydrates 43 % 3 g

42 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

The ingredients.
Step 2:

Rinse the chicken under running water, cover it with cold water, bring it to a boil, drain the water, cover with fresh water, bring it back to a boil, and cook for 10 minutes.
Step 3:

Peel the potatoes, cut them into cubes, and add them to the meat.
Step 4:

Chop the onion and add it to the soup.
Step 5:

Peel the carrot and cut it into pieces however you like. Cook all the vegetables until soft.
Step 6:

Take the meat out of the soup and pull it into pieces. We'll add it back later along with the cream, or portion it into each bowl.
Step 7:

Don't peel a young zucchini!!! Wash it, grate it on a coarse grater, and add it to the soup. Salt it and add your favorite spices. If you're cooking for little kids, don't add any spices at all. Cook for 3 minutes.
Step 8:

Then pour the cream into the soup. If kids will be eating the soup, use a cream meant for children. Bring it to a boil.
Step 9:

Add the fresh herbs. Let it boil for a minute, then turn it off. Now let the soup cool a little (to about 175°F / 80°C, so you don't damage the blender) and purée it with a blender.
Step 10:

Ladle the soup into bowls, add the meat, garnish with fresh herbs, and serve. This soup is delicious with fresh bread or a boiled egg. Enjoy!