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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/creamy-velvety-vegetable-soup-recipe/