Creamy Velvety Vegetable Soup Recipe
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.
- 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
