Vegetable cream soup

Difficulty: 1/5

Preparation and cooking time: 1 hour

Servings: 4

Nutrition facts per serving
CALORIES PER SERVING (kcal): 148         (calories in whole recipe: 592)
Proteins	8%	4.8g	Protein: lysine	12%	0.3g
			Protein: methionine	7%	0.1g
			Protein: isoleucine	10%	0.2g
Carbohydrates	25%	33.5g	Fibers	20%	7.8g
			Net carbs	n/a	25.7g
			Sugars	n/a	6.6g
Fats	1%	0.7g	Omega-3	5%	0.1g
			Omega-6	0%	0.0g
			Saturated fats	n/a	0.2g
Vitamin B1	12%	0.1mg	Vitamin B2	9%	0.1mg
Vitamin B3	16%	2.7mg	Vitamin B5	19%	1.0mg
Vitamin B6	38%	0.5mg	Folate	18%	74.1μg
Vitamin A	88%	798.5μg	Vitamin C	31%	28.6mg
Vitamin E	9%	1.5mg	Vitamin K	57%	69.0μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	9%	92.2mg	Copper	23%	0.2mg
Iron	26%	2.1mg	Magnesium	15%	61.7mg
Manganese	27%	0.6mg	Phosphorus	22%	154.1mg
Potassium	25%	1190.8mg	Selenium	3%	1.7μg
Zinc	8%	0.9mg	Sodium to taste

Ingredients:

• 12 cups water
• 6 diced carrots
• 2 diced zucchinis
• 2 diced potatoes
• 1 diced fennel
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

• Put all the ingredients in a large pot. Bring to a boil and let simmer for 25 minutes.
• With a slotted spoon or a strainer, put aside 2 cups of the vegetables only (no broth). Continue simmering the soup for another 25 minutes.
• Once the simmering vegetables are soft, blend using an immersion blender. Adjust salt to taste.

Serving:

In a bowl, put 1/2 cup of the vegetables you set aside. Scoop 3 ladles of the creamy broth. Top with freshly cracked black pepper. Ideally served as a side to a main dish.