How To make Creamy Vegetable Soup

Creamy Vegetable Soup | Quick and Easy Creamy Soup Recipe

Creamy Vegetable Soup | Quick and Easy Creamy Soup Recipe
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BEST CREAMY VEGETABLE SOUP RECIPE EVER - YOU WON'T BELIEVE IT'S VEGAN AND MADE IN JUST 5 MINUTES!

This easy vegan creamy vegetable soup is quick to make and tastes amazing! I created this tasty plant based recipe using some simple principles from my online cooking course, Meal Prep Made Easy:

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Recipe by Cooking With Plants - Anja Cass

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CREAM OF VEG SOUP|how to make easy Healthy CREAMY VEGETABLE SOUP recipe at home with few ingredients

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Easy to make Healthy CREAM OF VEG SOUP | CREAMY VEGETABLE SOUP recipe at home.

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THE VEGETABLE SOUP! Irish Farmhouse Vegetable Soup Recipe!

A veg packed soup perfect for any time of the year, but especially now as a winter warmer!

You'll need:

US Ingredients:
¼ stick butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (1 lb)
50 fl oz of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
½ cup cream, optional
1 1/3 cup frozen Peas
Sea salt and freshly ground black pepper

Metric Ingredients:
25g butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (450g)
1.5litres of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
100ml cream, optional
200g frozen Peas
Sea salt and freshly ground black pepper

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Irish Farmhouse Vegetable Soup with Rosemary Croutons #shorts

This is a real bowl of comfort, particularly if you choose to add the seriously good rosemary croutons - they keep well in an airtight container and are also lovely added to a salad for flavour and crunch. This soup is perfect for freezing: Allow to cool completely before transferring to a sturdy freezer bag or container and freeze for up to 6 months.

Serves: 6

2 carrots, peeled and diced
2 celery sticks, diced
1 leeks, diced
1 large onion, diced
25g butter
1 large parsnip, peeled and chopped
400g floury potatoes, diced
600ml vegetable stock
120g frozen peas
Good drizzle of double cream, plus extra for serving
Sea salt and freshly ground black pepper

For the croutons:
2 tbsp olive oil
20g butter
2 sprigs of rosemary
2-3 slices of white or sourdough bread, diced into large cubes

1. Heat the butter in a large pan. Add the carrots, celery, leek and onion with some seasoning, cooking for 10 minutes until softened down.
2. Add the rest of the veggies and cook for a few minutes more, then pour in the stock. Season well and bring to the boil, then reduce to a simmer and cook gently for 20 minutes until the veggies are all tender, adding the peas for the last few minutes. Spoon out one-third of the veggies with a slotted spoon and set aside.
3. Blitz the rest of the soup with a stick blender until smooth, then remove from the heat. Stir in the reserved whole veggies with a good drizzle of double cream.
4. To make the croutons, heat the oil and butter with the rosemary sprigs in a large pan. When hot, add the cubes of bread, toss well then cook for 5-6 minutes until golden and crisp on all sides. Season with sea salt.
5. Serve the soup into bowls with some cream on top, seasoning and rosemary croutons.