7 Vegetable Cream Soup Recipes
Vegetables generally form the base for any soup. Whether as a side ingredient or as the main ingredient, soups need vegetables in some form or the other. Soups are the best way to combine all the nutrients present in the vegetables and mix them in one bowl. With a slight creamy base, vegetable soups make a healthy and complete diet by themselves. Often patients when on medication, for whichever disease, are advised to have vegetable soups since it helps maintain the patient’s diet without interfering with his medicines. Special kind of vegetable soups have been known to fight cell damages and some major illnesses.
For a 7 Vegetable Cream Soup, you require:
- 2 peeled carrots
- 2 celery stalks
- ½ turnips
- 1 cup shredded cabbage
- ½ cup chopped leek
- 1 medium sized potato
- 2 tablespoon butter
- ¼ cup hot cream
- 1 medium sized chopped onion
- 1 clove and 1 chopped garlic
- ½ cup white wine
- 1 qt vegetable broth
- Salt and white pepper to taste
Cut the carrots, celery and turnip into same size pieces. Ensuring same size helps the contents to cook evenly. Peel the potato and cut it into similar pieces. Take a pot and melt butter in it. Add onion, garlic, and the vegetables in it. Cook for 3-4 minutes till the onions are translucent. Stir occasionally. Add the white wine and cook for another 2 minutes.
Then add the vegetable broth and boil the mixture. Then lower the heat and allow the contents to simmer for 15 minutes till the potatoes are soft enough to be pierced with a fork. Remove the contents from the pan and place them in a blender.
After processing the soup, put it into the pot and add more vegetable broth to adjust the thickness of the soup if necessary. Then mix ¼ cup hot cream into the soup and stir. Season it with salt and pepper. Serve hot, garnished with toasted croutons!
This vegetable soup is the perfect meal for all those chilly winter nights!
Another very mouth watering recipe to cook 7 Vegetable Cream Soup is:
Ingredients:
- 6 cups water
- 4 cubed small potatoes
- 2 sliced medium sized onions
- 2 diced carrots
- 2 chopped mushrooms
- 1 ½ oz beans
- 3 large sliced tomatoes
- 1 clove
- 2 tablespoon split green peas
- ½ teaspoon salt
- ¼ teaspoon butter
- ½ cup fresh cream
- 4 teaspoon flour
- White pepper to taste
Combine water along with potatoes, onions, carrots, mushrooms, beans, tomatoes, clove, green peas and salt in a large pot and cook till the vegetables are done. In another pan, melt butter and add the flour to it. Heat and dry the flour for a few minutes but ensure that it does not turn brown. Then add the vegetables cooked earlier and stir for 5 minutes over medium heat. Transfer the contents into a bowl. Serve hot with a topping of fresh cream on each serving!
It would be interesting to know that the vegetable soups made at home have the texture and the flavor of a cream soup but are low in fat content. Perhaps that’s the reason people prefer home made soups over the ones available at the restaurants!
- P. Asha Ritu
Tags: healthy soup, Recipes, soups, vegetable soup
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