Creamy Vegetable Soup

Name: Creamy Vegetable Soup
Prep time: 15 min
Yield: 6 servings
Ingredients: 400 g Potato; 300 g Zucchini; 250 g Carrot; 200 g Cauliflower; 120 g Onion; 2 piece Garlic, cloves; 15 ml Cooking oil; 1.2 l Vegetable stock; 100 ml Cream, cooking cream; 1 tsp Salt; Black pepper, to taste; Nutmeg, pinch (optional); Water, for thinning if needed (optional)

A smooth vegetable soup with potatoes, zucchini, carrots and cauliflower, finished with a little cream.

Serves 6

Ingredients

400 gPotato
300 gZucchini
250 gCarrot
200 gCauliflower
120 gOnion
2 pieceGarlic, cloves
15 mlCooking oil
1.2 lVegetable stock
100 mlCream, cooking cream
1 tspSalt
Black pepper, to taste
Nutmeg, pinch (optional)
Water, for thinning if needed (optional)

Equipment

Pot
Blender
Knife
Chopping board
Vegetable peeler

Method

Cut all vegetables into approximately even pieces. Overall cooking time: 30–35 minutes.
Heat the oil and cook the onion for 4–5 minutes. Use a 4 l saucepan.
Add the garlic and cook for 30 seconds.
Add the potatoes, carrots, zucchini and cauliflower.
Add the vegetable stock. The liquid should almost cover the vegetables.
Bring to the boil, reduce the heat and simmer for 20–25 minutes, until the potatoes and carrots are completely soft.
Blend until smooth using an immersion blender.
Add the cream and seasoning.
Heat gently for another 2–3 minutes without allowing the soup to boil vigorously.
If necessary, thin with a little hot water.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.