White Creamy Vegetable Soup

This White Soup is a comforting, light and creamy vegetable soup made with frozen mixed vegetables, a silky egg yolk–cream finish, and fresh herbs. It’s quick, budget-friendly, and perfect as a warm starter or a light meal any day of the week.

Ingredients

• 1 bag frozen mixed soup vegetables (about 16 oz / 450 g)
• 1 tablespoon all-purpose flour
• 3 1/2 tablespoons butter (about 1/4 cup minus 1 tbsp / 50 g)
• 1/2 cup heavy cream (about 100 ml)
• 1 egg yolk
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (2–3 tablespoons)
• Fresh dill, chopped (1–2 tablespoons)
• Water (about 4–5 cups, as needed)

Instructions

1. In a pot, melt the butter over medium heat.
2. Add the flour and stir constantly until it turns lightly golden (this is your roux).
3. Add the frozen vegetable mix and stir quickly to coat everything evenly.
4. Pour in water until the vegetables are fully covered. Bring to a gentle boil.
5. Season with salt and pepper.
6. Reduce heat and simmer until vegetables are soft (about 15–20 minutes).
7. Remove from heat.
8. In a bowl, whisk together the cream and egg yolk.
9. Slowly pour the mixture into the soup while stirring constantly (to prevent curdling).
10. Add chopped parsley and dill.
11. Serve warm.