Ingredients for 4:
- 8 cups of Water (1920 milliliters)
- 4 units of Double Meat Stock Cube
- ½ cup of chopped green beans
- ½ cup of Peas
- ½ cup chopped carrot
- ½ cup chopped Celery
- 1 unit of leek
- ½ cup of chopped pumpkin
- 1 pinch of salt
- 1 pinch of Pepper
- Fried bread
Preparation:
1. In a pot, bring the water to a boil with the stock cubes until they dissolve and come to a boil.
2. Add all the vegetables, previously washed and chopped, and cook over low heat until tender.
3. Pour the soup into the blender and blend until you get a cream. Season to taste and add a little dissolved cornstarch if you want to thicken the cream more.
4. Serve the vegetable cream hot or cold and decorate the plate with fried bread and a little Parmesan cheese.