Introduction

This creamy velvety vegetable soup is a comforting blend of cauliflower, zucchini, carrots, and potatoes, infused with warming spices like turmeric and curry. It’s perfect for a cozy meal that’s both nourishing and flavorful.

Creamy Velvety Vegetable Soup Recipe - Recipe Image

Ingredients

700 g cauliflower (1.5 lb)
250 g zucchini (0.5 lb)
250 g carrots (0.5 lb)
2 medium potatoes
5 cm ginger (2 in)
1 medium leek
1 tsp turmeric
1 tsp curry powder
3 chicken stock cubes (or vegetable stock cubes)
1500 ml water (6 cups)
250 ml cooking cream 20% fat (1 cup) or heavy cream or vegetable cream

Instructions

Step 1: Wash the cauliflower, remove the leaves and large stem, then cut the florets into small pieces. Discard the leaves and large stem.
Step 2: Trim the leek by slicing off the root end and tough green top. Slice it in half lengthwise and wash thoroughly.
Step 3: Peel and cut the carrots and potatoes into smaller pieces.
Step 4: Wash and cut the zucchini into chunks.
Step 5: Peel and grate the ginger finely.
Step 6: Add all the prepared vegetables and grated ginger into a medium pot. Stir in turmeric, curry powder, and the stock cubes.
Step 7: Pour in the water and bring to a simmer. Cook for about 20 minutes or until all vegetables are tender.
Step 8: Strain the vegetables from the broth, and remove any whole chili pepper if used.
Step 9: Transfer the vegetables in batches to a blender. Add a little broth and blend until smooth and creamy. Pour the purée into a clean pot.
Step 10: Gradually add the remaining broth to reach your preferred soup thickness.
Step 11: Stir in the cream until fully combined.
Step 12: Taste and season with salt and black pepper as needed. Serve warm.

Tips & Variations

For a vegan version, use vegetable stock cubes and substitute cooking cream with a plant-based cream.
If you prefer a spicier soup, add a small chili pepper when simmering and remove before blending.
To add more depth, sauté the leek and ginger briefly in a little oil before adding the other vegetables and water.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this soup?

Yes, frozen cauliflower, zucchini, and carrots can be used. Adjust cooking time as frozen vegetables may cook faster.

How can I make this soup thicker or thinner?

Add more broth if you prefer a thinner consistency, or cook the soup a bit longer uncovered to reduce and thicken it. Blending to a finer purée also helps achieve a creamier texture.

Creamy Velvety Vegetable Soup Recipe

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★★★★★

4.9 from 659 reviews

This Creamy Velvety Vegetable Soup is a comforting and nutritious blend of cauliflower, zucchini, carrots, potatoes, leek, and ginger, seasoned with turmeric and curry powder. Cooked gently in a savory broth and finished with a touch of cream, it offers a smooth, rich texture and a flavorful experience perfect for any season.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: International
Diet: Low Fat

Ingredients

Scale

Vegetables

700 g Cauliflower (1.5 lb)
250 g Zucchini (0.5 lb)
250 g Carrots (0.5 lb)
2 medium Potatoes
1 medium Leek
5 cm Ginger (2 in)

Spices and Seasonings

1 tsp Turmeric
1 tsp Curry powder
1 Chili pepper (whole)
Salt, to taste
Black pepper, to taste

Stock and Liquids

3 Chicken stock cubes (or vegetable stock cubes)
1500 ml Water (6 cups)
250 ml Cooking cream 20% fat (1 cup) or heavy cream or vegetable cream

Instructions

Wash the cauliflower: Start by washing the cauliflower thoroughly. Remove the leaves from the base and cut the large stem off. Separate the cauliflower into large florets, then cut them down into smaller pieces.
Prepare the leek: Slice off the root end and the tough green top of the leek. Slice it lengthwise and wash well to remove any dirt.
Peel and chop carrots and potatoes: Peel the carrots and potatoes, then cut them into chunks suitable for cooking.
Wash and cut zucchini: Wash the zucchini and cut it into pieces similar in size to the other vegetables.
Peel and grate ginger: Peel the ginger carefully, then grate or finely chop it for a fresh ginger flavor.
Add all ingredients to pot: Place all chopped vegetables and grated ginger into a medium-sized pot. Add the whole chili pepper, turmeric powder, curry powder, and chicken or vegetable stock cubes.
Add water and simmer: Pour in the 1500 ml of water and bring the mixture to a simmer. Let it cook for about 20 minutes or until all vegetables are tender when pierced with a fork.
Strain vegetables from broth: Once tender, strain the vegetables from the broth carefully and remove the chili pepper to avoid excess heat.
Puree vegetables: Transfer the cooked vegetables into a blender or food processor in batches. Add a small amount of broth to help blend until the mixture is creamy and smooth.
Adjust soup consistency: Pour the pureed vegetables into a clean pot. Gradually add the remaining broth, stirring to achieve your preferred soup thickness.
Add cream: Stir in the cooking cream (or your cream choice) until fully incorporated, creating a velvety texture.
Season and serve: Taste the soup and add salt and black pepper as needed. Serve hot and enjoy the creamy, flavorful vegetable soup.

Notes

You can use vegetable stock cubes for a vegetarian or vegan version and substitute vegetable cream for dairy cream.
Remove the chili pepper to control the heat; you may also omit it if you prefer a milder soup.
Adjust the thickness by adding more or less broth according to your preference.
This soup freezes well; reheat gently on the stove before serving.
For extra flavor, garnish with fresh herbs such as parsley or cilantro.

Keywords: Creamy vegetable soup, cauliflower soup, velvety soup, turmeric soup, healthy vegetable soup, comfort food, easy soup recipe