Recipe: Yummy Veg Cream Soup

Veg Cream Soup. Puree the soup in batches in a blender and return to saucepan. Season soup with salt and pepper and finish with heavy cream. In a Dutch oven, saute onion in butter until tender.

Place mixture in blender or food processor. This cream of vegetable soup is warm and satisfying, perfect for lunch or dinner during the colder months. It's thickened by the natural starch from the carrots, turnips, and potatoes, and we add just a bit of hot cream right before we serve it. You can have Veg Cream Soup using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Veg Cream Soup

1. Prepare 2 of no potato chopped.
2. It's 2 of no leek thinly sliced.
3. You need 2 of no celery stick sliced.
4. You need 2 of no carrot peeled chopped.
5. You need 1 of no green capsicum chopped.
6. It's 2 tbs of parsley chopped.
7. It's 30 g of butter.
8. It's 1 of lt veg stock.
9. It's 1/2 cup of cream.
10. Prepare 1 pinch of salt and pepper.
11. Prepare 2 of no potato chopped.
12. It's 2 of no leek thinly sliced.
13. You need 2 of no celery stick sliced.
14. You need 2 of no carrot peeled chopped.
15. You need 1 of no green capsicum chopped.
16. You need 2 tbs of parsley chopped.
17. It's 30 g of butter.
18. Prepare 1 of lt veg stock.
19. It's 1/2 cup of cream.
20. You need 1 pinch of salt and pepper.

In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add the broth, salt and pepper. The real trick to making this soup is cutting all the vegetables a similar size. We start by cooking onions, carrots, and celery in a big pot until softened.

Veg Cream Soup step by step

1. Melt butter in saucepan, add vegetables and chopped parsley, cover, and cook on low heat for 10 minutes..
2. Add vegetable stock, bring to the boil then reduce heat and cover, simmer gently for 30 minutes until vegetables are tender..
3. Process or blend a portion of the soup at a time until pureed..
4. Return to saucepan and stir in cream and extra parsley..
5. Turn off the flame and serve hot with garlic butter bread..
6. Add vegetable stock, bring to the boil then reduce heat and cover, simmer gently for 30 minutes until vegetables are tender..
7. Process or blend a portion of the soup at a time until pureed..
8. Return to saucepan and stir in cream and extra parsley..
9. Turn off the flame and serve hot with garlic butter bread..

Then we add potatoes, garlic, stock, and herbs. One type of soup I love to make for entertaining is a creamy vegetable soup. A silken combination of pureed vegetables, stock and dairy can be as simple as three ingredients or can be elevated with a dozen. And once you know the technique, you'll be off to the races. In a blender or food processor; puree all vegetables.