Cream of Vegetable Soup Recipe

Name: Cream of Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 parsnips, peeled and cut into 1-inch dice; 1 onion, quartered; 2 garlic cloves; 4 ¼ cups chicken broth (or stock); 1 cup spinach leaves, with stems; 3 carrots, peeled and cut into lengths that will fit the feed tube of your food processor; 1 potato, peeled and cut into pieces small enough to fit the feed tube; 1 zucchini, trimmed and cut into pieces small enough to fit feed tube; ¾ cup whipping cream; ½ cup ham (or use smoked sausge - or for a no-meat supper skip the meat); 8 mushrooms, sliced; ½ teaspoon dried tarragon; ⅛ teaspoon nutmeg; salt and pepper

Servings: persons

2 parsnips, peeled and cut into 1-inch dice
1 onion, quartered
2 garlic cloves
4 ¼ cups chicken broth (or stock)
1 cup spinach leaves, with stems
3 carrots, peeled and cut into lengths that will fit the feed tube of your food processor
1 potato, peeled and cut into pieces small enough to fit the feed tube
1 zucchini, trimmed and cut into pieces small enough to fit feed tube
¾ cup whipping cream
½ cup ham (or use smoked sausge - or for a no-meat supper skip the meat)
8 mushrooms, sliced
½ teaspoon dried tarragon
⅛ teaspoon nutmeg
salt and pepper

1
Using the steel knife of your food processor mince parsnips, onion and garlic.
2
Transfer vegetables to a large soup pot or sauce pan along with two cups of chicken broth.
3
Cover pot and simmer for 40 minutes.
4
Let soup cool a few minutes and then using the steel knife in your food processor puree soup (about 1 minute).
5
Add spinach and process for 20 seconds.
6
Return all to soup pot along with remaining broth (2 1/4 cups).
7
Using the slicer in your food processor slice carrots and add to soup pot.
8
Simmer for 5 minutes.
9
Using the slicer in your food processor slice potato and add to soup and simmer an additional 20 minutes.
10
Slice zucchini using the same slicing disc and add to soup, simmering another 2 minutes.
11
Stir in cream and ham or sausage (if using) and heat through.
12
Stir in tarragon, nutmeg, salt and pepper.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 parsnips, peeled and cut into 1-inch dice, 1 onion, quartered, 2 garlic cloves, 4 ¼ cups chicken broth (or stock), and more.

Yes, Cream of Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Vegetable Soup

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