Creamy Vegetable Soup
User Reviews
4.8
Creamy Vegetable Soup
Description
This soup starts by softening diced onion in olive oil, then adding evenly chopped root and other vegetables such as potato, leek, carrot, celery, cauliflower, and sweetcorn. These components simmer in vegetable stock until tender, allowing their flavors to meld. The cooking method emphasizes uniform vegetable sizes for even cooking and quicker preparation.
After simmering, the soup is pureed to a smooth consistency and enriched with whole milk and single cream, adding body and creaminess without overwhelming the vegetable flavors. The final soup has a smooth, thick texture with the natural sweetness and aroma of the mixed vegetables.
This soup can be served as a comforting starter or light meal, with optional additions like croutons for crunch or cheese shavings such as cheddar or Parmesan to add a savory finish. It adapts to seasoning preferences, with suggestions like chili flakes or curry powder for those wanting a spicier profile.
Practical tips include using low-salt broth for children, careful cooling before blending in a jug blender to prevent cracking, and options to enrich the soup further with canned chickpeas for a heartier dish.
Ingredients
- 1 tablespoon olive oil
- 550 g potato cubed
- 250 g leek sliced
- 350 g carrot diced
- 100 g celery chopped
- 1 onion diced
- 300 g cauliflower chopped
- 100 g sweetcorn frozen
- 100 ml single cream
- 100 ml milk whole
- 1200 ml vegetable stock
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 1 Onion. Cook until softened.
- Add 550 g Potato, 250 g Leek, 350 g Carrot, 100 g Celery, 300 g Cauliflower and 100 g Frozen sweetcorn and gently cook for 3-4 minutes.
- Add 1200 ml Vegetable stock and simmer for 20 minutes.
- Using an immersion blender, blend until smooth. Add 100 ml Whole milk and 100 ml Single cream, stir and serve.
Notes
- Cut vegetables evenly into small pieces to ensure quick and even cooking, especially root vegetables.
- Peeling the carrots and potatoes is optional; leaving skins on saves time and adds fiber.
- Add croutons on top for textural contrast and some grated cheese for extra richness.
- To spice the soup, sprinkle red chili flakes before serving or add curry powder while cooking the vegetables.
- Use low-salt vegetable stock if serving to young children.
- Allow soup to cool somewhat before blending in a jug blender to avoid damaging the blender from heat.
- Adding canned chickpeas can make the soup more filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 305kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 1344mg | 56% |
| Potassium | 1413mg | 30% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
| Vitamin A | 16774IU | 335% |
| Vitamin C | 80mg | 89% |
| Calcium | 161mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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