Cream of Vegetables Soup

By

Story Line

This soup is very easy to prepare. You can use any vegetable combinations you like, anything you have at home will work. This soup is a good way to use up left over vegetables too. The next time you have some left over vegetables that you don’t know what to do with come back to this post, and make a fabulous cream of vegetables soup. You can use raw vegetables for making this soup, but you can also go for roasted vegetables if you like. The roasting will add a smoky flavour to the soup which gives it depth.

Just like with any soup, The secret lies in a good broth.

Ingredients

Serves: 8
  • 1.5 ltrs chicken broth
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • 4 medium zucchinis chopped
  • 2 medium carrots, chopped
  • 4 medium potatoes, chopped
  • 1 medium broccoli, chopped
  • 1 small cauliflower, chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 1 cup Cooking cream
  • Salt & Black Pepper to taste
  • 1 stalk fresh Thyme

In a large heavy pot, heat olive oil. Add onions and stir, do not brown. Add garlic and stir, then add all chopped vegetables and stir. Season with Salt & black pepper and add the stalk of fresh thyme.

Add broth to vegetables and bring to a boil. Reduce heat and leave to cook gently for about 1 hour with the lid on. Remove herbs. With an immersion blender, blend all vegetables until no chunks remain and the soup looks like a purée.

You can either add cream and mix all, or you can swirl cream in serving plate garnish with little fresh Thyme. Serve hot, with toasted bread & butter.

 

Easy, don’t you think? Leave me a comment, would love to hear what you think…

You may also like…