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Creamy Vegetable Soup

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Creamy Vegetable Soup

The perfect creamy vegetable soup recipe with a picture and simple step-by-step instructions.

  • 300 g Potatoes
  • 1 bunch Soup vegetables
  • 1 small Onion
  • 1 small Clove of garlic
  • 2 tbsp Rapeseed oil
  • 700 ml Vegetable broth, instant
  • 100 ml Liquid cream
  • Freshly grated nutmeg
  • Salt and pepper
  1. Peel the potatoes and cut into large pieces. Soup vegetables: Peel the carrots into slices and cut in half., Peel the celery and cut into large pieces. Wash the leek, clean and cut into rings. Peel off the garlic clove and roughly chop. Peel the onion into strips.
  2. Put the whole vegetables with oil in a saucepan and let them simmer. Pour the broth on top and let the vegetable soup simmer for about 20-25 minutes. Then season the soup with cream, salt, pepper and nutmeg Puree. Roughly chop the parsley. Arrange the vegetable soup on plates and serve sprinkled with the parsley.
Dinner
European
creamy vegetable soup

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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