Simple Vegan Cream Soup
With the cold weather installed, we’re all searching for hot dishes to warm our body and delight our soul. This vegan soup recipe that I’m about to share with you, it’s a very tasty dish and a great idea for light after holidays meals.
Ingredients:
•   3-4 carrots
•   1 celery root
•   1 onion
•   1 parsnip
•   4-5 tablespoons olive oil
•   salt, pepper
•   cumin seeds
•   Italian parsley
•   croutons
Peel the carrots, onion, parsnip, and the celery root. Wash them and cut them in little pieces, except the onion, which remains as it is. Put all the vegetables in a medium pot. Pour water in the pot until the vegetables are completely covered.
Cover the pot and bring to boil. After 30-45 minutes the vegetables should be already boiled. Strain the soup in another pot and put the vegetables on a large plate to cool faster.
Pour a cup of soup and as many vegetables as you can in a blender.
Blend all until you obtain a creamy consistence. Pour the obtained composition back in the cooking pot. Repeat the action with the remaining vegetables.
Add 4-5 tablespoons olive oil, salt and pepper as desired. Spread some cumin seeds for an incredible aroma and add a little more soup if your composition is too thick. Warm gently, stirring until all the ingredients are mixed in the creamy soup.
Et voilà ! The extraordinaire soup is ready! Serve it immediately in soup bowls, garnish with a touch of fresh minced Italian parsley and croutons.
Special tips:
• the vegan creamy soup is a great choice for after the holiday days, when everybody is looking for light meals.
• this soup recipe could be also a great treat for holiday dinners. Serve it with toast, butter and Swiss cheese instead of croutons and your guests will be impressed by your original and interesting idea.