Italian Vegetable Soup (with Sausage)
1.
You can choose other flavors of milk, or try yogurt. Vanilla milk is not bad either! (￣▽￣)
2.
All the potatoes are cut into pieces, some of the carrots, mushrooms, and onions are cut into pieces and some are sliced, and the cut pieces are added to the soup. Heat the oil in the pan, add garlic, and after the garlic aroma comes out, put the vegetable pieces in the pan.
3.
After the vegetables are slightly soft, sprinkle some Italian spices (￣▽￣) to save trouble~
4.
Add a spoonful of black pepper paste (adding black pepper is also ok, it tastes good, I tried it last time o(^_^)o)
5.
The vegetables are simmered to seven ripeness (the potatoes are slightly golden at this time and are already very fragrant and attractive (/ω＼)), put them in the masher, pour in the whole milk, and add the cream cheese. Start smashing the vegetables, this time you can start cooking the vegetable slices.
6.
Add water-add salt-add lemon juice
7.
Control the heat, but don’t cook it too softly. If the shape changes, it won’t look good (⁎⁍̴̛ᴗ⁍̴̛⁎). Just cook the onion a little bit. I picked it up in the picture. When the vegetables are cooked, scoop them up and set aside.
8.
The thick soup is returned to the pot and boiled on high heat until bubbles are formed. Add the drained vegetables to the soup.
9.
To be honest, as an unqualified little chef, this thick soup is the best at the bottom of the pot (/ω＼)
10.
Spread a circle of sausages and start eating!
Tips:
The thick soup is simply a god-given delicacy-the precious vegetables from the most unpretentious land of the pastoral, but they can be cooked with a refreshing taste, this is a gift of nature. On rainy days and sunny days, thick soup and rice are more suitable~\(≧▽≦)/
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