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Before you jump to Vegetable Cream Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

Remember when the only individuals who cared about the ecosystem were tree huggers as well as hippies? That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to fix the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. The kitchen area is a good place to begin saving energy by going a lot more green.

A massive amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen by itself gives you many small means by which energy and money can be saved. Efficient living is definitely something we can all do, without difficulty. Largely, all it will take is a bit of common sense.

We hope you got insight from reading it, now let’s go back to vegetable cream soup recipe. To make vegetable cream soup you need 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Vegetable Cream Soup:

1. Get 1 medium onion, chopped
2. Prepare 1 large carrot
3. Provide 3 medium potatoes
4. Provide 1 large courgette
5. Provide 1 can mixed vegetables
6. Prepare 3 clove garlic

Instructions to make Vegetable Cream Soup:

1. Chop the onions and the carrots into small pieces. Add to hot large skillet (or a small pot) with a layer of cooking oil and cook until soft.
2. Chop the garlic and add it to the skillet when the onions are browned and continue cooking for 1-2 minutes.
3. Add some water to the pot and the can of veggies if you have it (or any veggies you want to). If you don't have any veggies you can supliment the quantity of potatoes and courgettes and optionally add a vegetable cube or stock instead of water.
4. Finally add the roughly chopped potatoes (peeled) and courgettes (with skin). And add water/stock to the skillet until you have a stew like percentage of water to solids.
5. Season with salt and pepper and boil slowly for about 30 minutes (until potatoes crush easily with a wooden spoon).
6. Using a blender of any kind blend the soup. No cream needed but can optionally be added. The potatoe should make the soup creamy.

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