Creamy Velvety Vegetable Soup Recipe

Introduction

This creamy velvety vegetable soup is a comforting blend of cauliflower, zucchini, carrots, and potatoes, enriched with warm spices like turmeric and curry. It’s a perfect way to enjoy a nourishing, flavorful meal that’s easy to prepare and soothing on chilly days.

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

1. Step 1: Wash the cauliflower, then remove the leaves from its base. Cut off the large stems and separate the florets, discarding the leaves and thick stem parts. Cut the florets into small pieces.
2. Step 2: Slice off the root end and tough green top of the leek. Cut it in half lengthwise and wash thoroughly.
3. Step 3: Peel and cut the carrots and potatoes into manageable pieces.
4. Step 4: Wash and cut the zucchini into chunks.
5. Step 5: Peel the ginger and grate or finely chop it.
6. Step 6: Place all the prepared vegetables and ginger in a medium pot. Add the turmeric, curry powder, and stock cubes.
7. Step 7: Pour in the water and bring to a simmer. Cook for about 20 minutes or until all vegetables are tender.
8. Step 8: Once tender, strain the vegetables from the broth, removing any whole chili pepper if used.
9. Step 9: Transfer the vegetables in batches to a blender or food processor, adding some broth with each batch. Puree until smooth and creamy. Pour the puree back into a clean pot.
10. Step 10: Gradually add the remaining broth to achieve your desired soup consistency.
11. Step 11: Stir in the cooking cream and mix well.
12. Step 12: Taste the soup and season with salt and black pepper as needed.

Tips & Variations

• For a vegan version, use vegetable stock cubes and substitute the cream with coconut cream or another plant-based cream.
• Add a pinch of chili flakes for a subtle spicy kick.
• Garnish with fresh herbs like cilantro or parsley for added freshness and color.
• If you prefer a chunkier texture, reserve some vegetables before blending and stir them back in at the end.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. This soup can also be frozen 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 vegetables can be used if fresh ones are not available. Adjust cooking time slightly as frozen vegetables may cook faster.

Is it necessary to strain the broth before blending?

Straining ensures a smooth texture and removes any unwanted solids, but if you prefer, you can blend everything together and then strain if desired.

Creamy Velvety Vegetable Soup Recipe

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★★★★★

4.5 from 56 reviews

A creamy and velvety vegetable soup packed with nutritious cauliflower, zucchini, carrots, and potatoes, enhanced with ginger, turmeric, and curry powder for a flavorful and comforting meal. This soup is simmered to perfection, then blended to a smooth consistency and enriched with cream for a luscious texture.

• Author: Dana
• 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 1x2x3x

Vegetables

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

Spices and Seasonings

• 1 tsp Turmeric powder
• 1 tsp Curry powder
• 1 Chili pepper
• Salt, to taste
• Black pepper, to taste

Liquids and Stocks

• 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

1. Wash the vegetables: Start by washing the cauliflower thoroughly. Remove the leaves and cut the stems to separate the large florets. Discard the leaves and the large stem, then cut the florets into smaller pieces.
2. Prepare the leek: Slice off the root end and tough green top from the leek. Slice it in half lengthwise and wash it carefully to remove any dirt.
3. Peel and chop carrots and potatoes: Peel the carrots and potatoes and cut them into bite-sized pieces for even cooking.
4. Wash and cut zucchini: Rinse the zucchini well and cut it into pieces similar in size to the other vegetables.
5. Prepare ginger: Peel the ginger and grate or finely chop it to release its flavor.
6. Add vegetables and spices to pot: Place all the prepared vegetables and ginger into a medium-sized pot. Add the chili pepper, turmeric powder, curry powder, and stock cubes for flavor.
7. Simmer the soup: Pour in the water and bring the mixture to a simmer. Cook for about 20 minutes or until all vegetables are tender when pierced with a fork.
8. Strain the vegetables: Remove the vegetables from the broth, straining to keep the liquid separate and discard the chili pepper.
9. Blend the soup: In batches, transfer the cooked vegetables to a blender or food processor. Add some broth to help blend the vegetables smoothly until creamy. Pour the blended mixture back into a clean pot.
10. Adjust soup thickness: Slowly add the remaining broth to the blended soup until reaching your preferred consistency.
11. Add cream: Stir in the cooking cream or heavy cream into the pot for a rich, velvety texture.
12. Season to taste: Taste the soup and season with salt and black pepper as needed.

Notes

• You can substitute chicken stock cubes with vegetable stock cubes for a vegetarian option.
• Adjust the amount of chili pepper according to your spice tolerance or omit entirely for a mild flavor.
• The soup can be made dairy-free by using a vegetable cream or coconut cream instead of cooking cream.
• Blend the soup in batches to avoid overfilling the blender and to ensure a creamy texture.
• This soup freezes well; store cooled soup in airtight containers for up to 3 months.

Keywords: vegetable soup, creamy soup, cauliflower soup, healthy soup, ginger soup, turmeric soup, velvety vegetable soup