Cream of Vegetable Soup
Delicious and creamy vegetable soup. Perfect for a warm and hearty meal.
Equipment
- Saucepan
- Wooden spoon
- Chopping board
- Chopping knife
- Measuring cup
- Vegetable peeler
- Hand blender optional
- Stove
Ingredients
- 10 ml vegetable oil
- 1 onion medium-sized
- 2 carrots medium-sized
- 2 sticks celery
- 1 leek
- 1 turnip small
- 1 clove garlic
- 1 tbsp parsley fresh and thyme, or 1 tsp dried parsley and thyme
- 1 stock cube low-salt, dissolve in 850 ml of boiling water
- 850 ml water bring to boil
- salt if desired
- pepper
Instructions
- Heat the vegetable oil in a large saucepan.
- Chop the onion, carrot, celery, leek and turnip into small pieces, around 1 cm cubes.
- Gently cook all the vegetables in the oil for 10 to 15 minutes over a low heat, stirring occasionally.
- Chop the clove of garlic and the herbs then add them to the pan, along with the vegetable stock, salt (if using) and pepper.
- Bring the soup to the boil and simmer for about 40 minutes.
- Taste it to see if it needs extra salt or pepper.
- You can eat the soup as it is or liquidise it to make a smooth soup.
Notes
You can use dried herbs but fresh herbs always give a better flavor.
Nutrition per Serving
Calories: 90kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.1mgSodium: 391mgPotassium: 362mgFiber: 3gSugar: 6gVitamin A: 7521IUVitamin C: 16mgCalcium: 61mgIron: 1mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!