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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.

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 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

Find it online: https://dishedbydana.com/creamy-velvety-vegetable-soup-recipe/