Mixed Vegetable Soup with Sour Cream, No Added Refined Sugar
International dishesSoupsEurope and North AmericaAbout 25 minutes
A mixed vegetable soup with sour cream that comes together in about 25 minutes. It is full of vegetables, light in flavor, and good hot or at room temperature. The tricky part is the heat, since the vegetables should stay just tender rather than collapse.
The onion, carrot, garlic, celery and leek soften in butter for about 5 minutes before the boiling water goes in. Zucchini and tomato come later and need only 5 quick minutes.
This batch weighs about 1.8kg, at roughly 22 calories per 100g.
Method
Melt 15g unsalted butter in a hot pot, then add 1 finely chopped onion, 2 sliced carrots, 1 chopped garlic clove, 3 celery stalks and 2 leeks, and soften for about 5 minutes.
Pour in 1 liter boiling water and season with salt and white pepper.
Add 1 sliced zucchini and 2 chopped tomatoes and boil quickly for about 5 minutes.
Stir in 15g sour cream, add 25g chopped chervil, then taste and adjust the seasoning.
For a smooth soup, blend it and ladle it into bowls to serve.
Tips
Softening the vegetables in butter before the water goes in makes the soup sweeter and more fragrant.
Zucchini and tomato go in last and cook quickly, so they keep their color.
Where sour cream is hard to find, thick unsweetened yogurt with some of the whey squeezed out works instead.
Chervil is hard to buy in Vietnam, so the same amount of chopped parsley or cilantro stands in well.
Blending softens the flavor, so a final seasoning check after the blender is worth it.
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