0 0
Vegetable Soup with Sour Cream

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Onions
1-2 Carrots
Hand full florets Cauliflower
1 Zucchini
1 White Potatoes
1/2 Cabbage
handful Parsley
handful Fresh Dill
Kosher Salt
Ground black pepper
to serve Sour Cream
2 TBSP Extra-Virgin Olive Oil
Pumpkin Seeds

Nutritional information

249
Calories
17.2g
Fat
5.1g
Saturated Fat
10mg
Cholesterol
522mg
Sodium
20.8g
Carbohydrate
4.7g
Fiber
4.1g
Sugars
7.3g
Protein
161mg
Calcium
6mg
Iron
784mg
Potassium

Vegetable Soup with Sour Cream

This Vegetable Soup with Sour Cream is the go-to soup in cold winter days

  • 55 minutes
  • Serves 5
  • Medium

Ingredients

Directions

Share
RSS

This Vegetable Soup with Sour Cream is the go-to soup in cold winter days. It’s also great for the days when you’re feeling sick and the cold catch you. This is a very healthy soup that will help you consume more vegetables and warm you up.

Add this recipe to your winter soup recipes. The soup is a great source for nutrients that even kids love. If you’re following a strict paleo diet you might want to try our Mediterranean Broccoli and Leek With Yogurt Soup.

The soup has healthy cruciferous vegetables like cauliflower and cabbage. It also contains carrots, onions, zucchini, potatoes (you can leave them out if you’re following a low carb diet same for the carrots) and greens like parsley and dill. This vegetable soup is a true healthy addition to your diet. It will add nice rich flavors. I serve the vegetable soup with sour cream and some pumpkin seeds on top to get it a nice crunchiness.

You can serve it as a vegan dish too without the sour cream.

(Visited 99 times, 1 visits today)
RSS

Steps

1
Done

1. Cut All the vegetables:
-Peel the carrot and grate it with a hand grater
- Peel the potato and cut to cubes
- cut the onions, zucchini, cauliflower, and cabbage
2. Boil a big pot of water
3. Fry the onion and carrots until softened.

2
Done

1. Add the fried carrots and onions to the boiled water
2. Add the cauliflower, zucchini, and potatoes and stir
3. Add the cabbage and greens and stir well
4. Salt and pepper and cook with closed lid for about 40 min. Taste and when ready serve with sour cream and pumpkin seeds

Greek Chicken in Yogurt and Lemon Marinade
previous
Mediterranean Greek Chicken in Yogurt and Lemon Marinade
Bacon and Bûche Cheese Salad
next
Bacon and Bûche Cheese Salad
Greek Chicken in Yogurt and Lemon Marinade
previous
Mediterranean Greek Chicken in Yogurt and Lemon Marinade
Bacon and Bûche Cheese Salad
next
Bacon and Bûche Cheese Salad

Add Your Comment

RSS