John Myers
Cream of Vegetable Soup
The perfect cream of vegetable soup recipe with a picture and simple step-by-step instructions.
- 2 tbsp Rapeseed oil
- 2 medium sized Fresh onions
- 400 g Potatoes
- 200 g Carrots
- 200 g Corn grains
- 350 ml Vegetable broth
- Salt and pepper
- Freshly grated nutmeg
- 5 Stems Fresh coriander
- 0,5 bunch Parsley
- Peel the onions and roughly dice. Wash, peel and slice the carrots. Peel the potatoes and cut into 2 cm pieces.
- Heat the oil in a saucepan, sauté the onions until translucent. Add the carrots and potatoes and sauté them. Pour in as much broth so the vegetables are well covered and let everything simmer for 10-15 minutes. After 5 minutes add the corn and as required Add the broth in between if the vegetables are no longer covered.
- Pluck the coriander leaves from the stalks. Wash the parsley and shake dry and remove the stalks. Add coriander and half of the parsley to the soup. Season with salt, pepper and freshly grated nutmeg. Finely puree everything with a hand blender for about 1 minute. Spread the vegetable-cream soup on plates and serve sprinkled with the remaining parsley.
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