Hearty of Cream Vegetable Soup
Prep time: 10 minutes
Total time: 30 minutes
Makes 6
Ingredients
- Peeled medium-sized carrots - 2
- Stalks of celery - 2
- Medium turnip - ½
- Shredded cabbage - 1 cup
- Chopped leek (white part only) - ½ cup
- Medium potato - 1
- Unsalted butter - 2 tablespoons
- Medium onion (roughly chopped) - 1
- Garlic clove (peeled and crushed) - 1
- Vegetable broth - 4 cups
- Kosher salt - 1 pinch
- White pepper - 1 pinch
- Hot cream - ¼ cup
Instructions
Begin by cutting your peeled potato, carrots, and celery, and turn them into equal-sized pieces. In your favorite soup pot, melt butter over a low-to-medium heat. Add garlic, onion, and the remaining vegetables (excluding the potato). Stir for 2-3 minutes. Then, add your vegetable stock and increase heat to medium-high until it reaches a boil. Reduce temperature and simmer for 4-6 minutes. Add potato pieces and continue simmering for up to 15 minutes or until potatoes are soft. Remove the pot from heat and let it cool. Transfer the mixture to a blender until you reach a smooth purée. Warm up the soup, season with salt and white pepper, and mix in a cup of cream to the soup for a delicious finishing touch. Enjoy!
