Vegetable Cream Soup

1. 1

   In a saucepan, heat the olive oil over medium heat. Add the carrot, onion, celery, mushrooms, tomato puree, garlic, oregano, and water. Season with salt and bouillon powder to taste.

2. 2

   Once it boils, turn down the heat to low and cook for 20 minutes.

3. 3

   Remove from the stove and add the ingredients to a blender. Puree until smooth.

4. 4

   Serve each portion and garnish with some parsley, panela cheese, and sour cream (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.