Creamy Velvety Vegetable Soup Recipe

Introduction

This Creamy Velvety Vegetable Soup is a comforting and nourishing dish that’s perfect for any season. Packed with cauliflower, zucchini, carrots, and potatoes, it’s infused with warm spices and finished with a touch of cream for extra richness.

Ingredients

• 700 g Cauliflower (1.5 lb)
• 250 g Zucchini (0.5 lb)
• 250 g Carrots (0.5 lb)
• 2 medium Potatoes
• 5 cm Ginger (2 in)
• 1 medium Leek
• 1 tsp Turmeric
• 1 tsp Curry powder
• 3 Chicken stock cubes (or vegetable)
• 1500 ml Water (6 cups)
• 250 ml Cooking cream 20% fat (1 cup) or heavy cream (or vegetable cream)

Instructions

1. Step 1: Wash the cauliflower, remove the leaves, and cut the stems to separate large florets. Discard the large stem and leaves, then cut the cauliflower florets into small pieces.
2. Step 2: Slice off the root end and tough green top of the leek. Slice the leek in half lengthwise and wash thoroughly.
3. Step 3: Peel and cut the carrots and potatoes into pieces.
4. Step 4: Wash and cut the zucchini.
5. Step 5: Peel and grate the ginger.
6. Step 6: In a medium pot, add all the prepared vegetables and ginger along with turmeric, curry powder, and chicken or vegetable stock cubes.
7. Step 7: Pour in the water and bring to a simmer. Cook for about 20 minutes or until the vegetables are tender.
8. Step 8: Strain the vegetables from the broth, removing the chili pepper if used.
9. Step 9: Transfer the vegetables in batches to a blender, adding a little broth to help blend. Puree until creamy and transfer into a clean pot.
10. Step 10: Gradually add the remaining broth to achieve your desired soup thickness.
11. Step 11: Stir in the cream gently until fully combined.
12. Step 12: Taste the soup and season with salt and black pepper as needed.

Tips & Variations

• For a vegan version, use vegetable stock cubes and replace the cream with coconut or soy cream.
• Adding a small pinch of chili flakes gives the soup a gentle heat that complements the spices.
• Try garnishing with fresh herbs like parsley or chives for added freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat, stirring occasionally until heated through. For longer storage, freeze in portions for up to 2 months, thawing overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used but fresh ones will give the best flavor and texture. Adjust cooking time as frozen veggies may cook faster.

How can I make this soup thicker or thinner?

Adjust the amount of broth you add after blending the vegetables. Less broth will make a thicker soup, while more will thin it out to your liking.

Creamy Velvety Vegetable Soup Recipe

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★★★★★

4.7 from 112 reviews

A smooth and creamy vegetable soup blending cauliflower, zucchini, carrots, potatoes, leek, and aromatic spices. This comforting and nutritious soup is finished with a touch of cream for a velvety texture, perfect for a warm appetizer or light meal.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: International
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 700 g Cauliflower (1.5 lb)
• 250 g Zucchini (0.5 lb)
• 250 g Carrots (0.5 lb)
• 2 Medium Potatoes
• 1 Medium Leek
• 5 cm Ginger (2 in)

Spices & Seasonings

• 1 tsp Turmeric powder
• 1 tsp Curry powder
• 1 Chili pepper
• Salt and black pepper, to taste

Liquids & Other

• 3 Chicken stock cubes or vegetable stock cubes
• 1500 ml Water (6 cups)
• 250 ml Cooking cream 20% fat (1 cup) or heavy cream or vegetable cream

Instructions

1. Wash the Vegetables: Thoroughly wash the cauliflower, zucchini, carrots, potatoes, and leek to remove any dirt or impurities.
2. Prepare Cauliflower: Remove leaves from the cauliflower base and discard. Cut the stems to separate large florets, and then chop the large florets into smaller pieces suitable for cooking.
3. Slice Leek: Trim the root end and tough green tops from the leek. Slice it in half lengthwise and wash well to remove any grit.
4. Peel Carrots and Potatoes: Remove the skin from carrots and potatoes, then cut them into pieces.
5. Cut Zucchini: Wash and cut the zucchini into chunks.
6. Prep Ginger: Peel the ginger and finely grate or grind it.
7. Add Ingredients to Pot: Place all the prepped vegetables, grated ginger, turmeric, curry powder, chili pepper, and stock cubes into a medium-sized pot.
8. Simmer Vegetables: Pour in the water and bring to a gentle simmer. Cook for about 20 minutes, or until all vegetables are tender when pierced with a fork.
9. Strain the Vegetables: Remove the chili pepper and strain the cooked vegetables from the broth, reserving the broth.
10. Puree Vegetables: Transfer vegetables in batches to a blender or mixer. Add a small amount of the broth and blend until smooth and creamy. Pour the pureed mixture back into a clean pot.
11. Adjust Soup Consistency: Gradually add the remaining broth to the pureed vegetables until reaching the desired soup thickness.
12. Add Cream: Stir in the cooking cream or heavy cream slowly to create a velvety texture.
13. Final Seasoning: Taste the soup and adjust the salt and black pepper according to your preference before serving.

Notes

• Substitute vegetable stock cubes for a vegetarian version.
• You can use vegetable cream to make the soup vegan, but omit the chicken stock cubes in that case.
• If you prefer a spicier soup, leave the chili pepper whole or add more according to taste.
• Use an immersion blender instead of transferring the soup in batches to a mixer for easier preparation.
• The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Keywords: Creamy vegetable soup, cauliflower soup, easy vegetable soup, healthy soup, stovetop soup, velvety soup