Sweet and Spicy Autumn Cream Soup
Servings: 3 big servings
Print RecipeI love this Sweet and Spicy Autumn Cream Soup because it’s very easy to make, looks fantastic, tastes great, and you get tons of healthy nutrients out of the box.
Equipment
- Medium Pot
- Blender
Ingredients
- 200 g frozen green beans
- 1 summer squash (peeled and sliced)
- 1 green kapia pepper (chopped)
- 1 sweet potato (peeled and cut into cubes)
- 1 stick celery (chopped)
- 1 onion (peeled and chopped)
- a bit of fennel (chopped small)
- 1/2 jalapeño (or other hot pepper of your choice)
- 3-4 tbsp sour cream (for vegan replace with coconut milk)
- 1 tsp Himalayan salt
- herbs: dill, parsley, lovage (fresh or dried)
Instructions
- Prepare the ingredients by peeling the onion and chopping everything into smaller pieces.
- Add everything into a pot with water, and cook until the vegetables become tender.
- Separate the water into another dish (we may use part of it later) and transfer cooked vegetables into the blender.
- Add sour cream and salt. Also add at least one of the herbs listed in the ingredients list.
- Lastly, add a bit of water but not too much (use some of the water from those cooked veggies).
- Blend on medium speed until you obtain a smooth creamy consistency. If the texture is not smooth enough by now, consider adding a bit more cream to the mix.
- That’s it! Serve hot or cold, and keep in the fridge for up to 3 days.
Notes
Consider replacing sour cream with coconut milk and you’ll turn this soup into a vegan recipe.
When it comes to sour cream, my suggestion is to use full-fat sour cream or crème fraîche (preferably unpasteurized).
Feel free to experiment with the quantity of herbs you add or how much salt.
When pureeing all the ingredients, it’s important to pay special attention to the quantity of water. Too much water will ruin the soup, so I advise you to start with a bit of water, and only add more water in case your blender has troubles mixing everything.