Creamy Vegetable Soup

It’s that time of year when soup sounds like a really good idea. I made a tasty vegetarian soup for Steve and thought I’d write it down to share with others. It’s a pretty flexible recipe. I just use whatever odd veggies I happen to have on hand.

Creamy Vegetable Soup

Ingredients:
1 large onion, chopped
2-3 cloves garlic, minced
1 leek, chopped, white part only
1-2 carrots, peeled and diced
2-3 stalks celery, chopped
3 large potatoes, peeled and diced
1 zucchini, diced
1 bunch broccoli, chopped
water, vegetable broth, or some combination of both * see note below
2 tablespoons butter or olive oil (leave out for a fat free soup)
salt
pepper
1-2 bay leaves

Alternate veggies to add to your soup:
Yellow squash, diced
Parsnip, peeled and diced
Turnip, peeled and diced
Cauliflower, chopped
Corn kernels, fresh or frozen
Sweet potato, peel and diced
Winter squash, peeled and diced
Peas, frozen
Fresh chopped Swiss Chard or Spinach added at the very end shortly before pureeing so you don’t overcook it. If using Swiss Chard, do not include the rib, just the leafy part.

Optional ingredients for a creamier tasting soup:
Milk, heavy cream, yogurt, or sour cream…
We usually bring a container of sour cream to the table, and my family members will add a dollop of sour cream to the bowl if they wish to. Alternately, you could add a bit of heavy cream or milk before you puree the soup with the immersion blender.

Directions:
1) Fill a large soup pot with your chopped vegetables. Add just enough water/vegetable broth to cover your veggies.
2) Add your butter or oil, salt, and pepper and stir.
3) Add your bay leaves to the pot. I try to make sure the leaves are at the top where I can keep an eye on them so I can easily pull them out before blending.
4) Bring soup to a boil.
5) Once the soup is boiling, cover the pot with lid and reduce heat to a simmer.
6) Simmer soup for 10-15 minutes until all the veggies are cooked through.
7) Fish out and discard your bay leaves.
8) Using an immersion blender, puree soup to desire consistency. I purposely leave a few large chunks in my soup. If you don’t have an immersion blender, you can carefully pour the soup into a blender and puree in batches until you reach the desired consistency of your soup.

*Note about liquid: I usually use water and then add a few tablespoons of Vegetable Better than Bullion Base. You can use just water, but broth will make a more flavorful soup. I find that it isn’t necessary to use ALL veggie broth for the liquid since there are so many vegetable being used already.

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