Creamy Vegetable Soup
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
5 servings
-
Calories
234 kcal
-
Course
Main Course, Appetizer, Soup
-
Cuisine
Finnish
Creamy Vegetable Soup
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This Creamy Vegetable Soup is packed with Summer Vegetables, including green beans, green onions, peas, and carrots. It’s simple to throw together, quick to cook, and the perfect blend of light and fresh flavors.
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Ingredients
- 2 cups water
- 1 ½ cups potatoes peeled and cubed (about 2 small potatoes, golden variety
- 10 carrot about 1 cup, chopped in rounds, baby
- 2 green onions green parts chopped into rounds (whites discarded, bunches
- 4.5 oz Green bean about 1 cup; chopped
- ½ tsp salt
- ¼ tsp white pepper
- 3 tbsp butter
- 1 cup half and half
- 3 tbsp flour
- 1 cup green peas frozen
Instructions
Stovetop Instructions
- Heat the water in a large pot until it boils.
- Add the potatoes, carrots, green onions, green beans, salt, white pepper, and butter and boil uncovered until tender, about 10 minutes.
- In a small bowl, combine half and half, flour, and whisk until there are no chunks of flour left.
- Add the peas and half and half to the simmering soup and cook until it’s slightly thickened, about 5 minutes. Serve and enjoy!
Instant Pot Instructions
- Put water, potatoes, carrots, green onions, green beans, salt, white pepper, and butter in the liner of the Instant Pot.
- Put the lid on and turn the pressure to HIGH for 6 minutes. When the cook cycle is complete, perform a quick release.
- In a small bowl, combine half and half, flour, and whisk until there are no chunks of flour left.
- Turn the Instant Pot to Saute and bring the soup to a simmer. Add the peas and half and half to the simmering soup and cook until it’s slightly thickened, about 5 minutes. Serve and enjoy!
Notes
- Recipe copyright The Foreign Fork. For educational or personal use only.
- If you want to make this recipe more healthy, feel free to use 2% milk instead of half and half. Conversely, if you want a richer soup, cream is the way to go (in fact, it’s encouraged!)
- Serve your soup with a nice slice of crusty bread on the side
- If you don’t like the (slight) spiciness of white pepper, feel free to replace it with fresh-cracked black pepper
- If there are other vegetables you’d love to add to your summer soup, you can definitely try them out! Let me know in the comments what you experimented with.
- If you want to make this recipe more healthy, feel free to use 2% milk instead of half and half. Conversely, if you want a richer soup, cream is the way to go (in fact, it’s encouraged!)
- Serve your soup with a nice slice of crusty bread on the side
- If you don’t like the (slight) spiciness of white pepper, feel free to replace it with fresh-cracked black pepper
- If there are other vegetables you’d love to add to your summer soup, you can definitely try them out! Let me know in the comments what you experimented with.
Nutrition Information
Show Details
Serving
1serving
Calories
234kcal
(12%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
36mg
(12%)
Sodium
341mg
(14%)
Potassium
554mg
(12%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
3586IU
(72%)
Vitamin C
31mg
(34%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 234kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 341mg | 14% |
| Potassium | 554mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3586IU | 72% |
| Vitamin C | 31mg | 34% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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