Vegetable Cream Soup – a delicious recipe with onion, carrot, potatoes, courgette, mixed vegetables, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chop the onions and the carrots into small pieces.
2
Add to hot large skillet (or a small pot) with a layer of cooking oil and cook until soft.
3
Chop the garlic and add it to the skillet when the onions are browned and continue cooking for 1-2 minutes.
4
Add some water to the pot and the can of veggies if you have it (or any veggies you want to).
5
If you don't have any veggies you can supliment the quantity of potatoes and courgettes and optionally add a vegetable cube or stock instead of water.
6
Finally add the roughly chopped potatoes (peeled) and courgettes (with skin).
7
And add water/stock to the skillet until you have a stew like percentage of water to solids.
8
Season with salt and pepper and boil slowly for about 30 minutes (until potatoes crush easily with a wooden spoon).
9
Using a blender of any kind blend the soup.
10
No cream needed but can optionally be added.
11
The potatoe should make the soup creamy.
68
kcal
Calories
15
g
Carbs
2
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 medium onion, chopped, 1 large carrot, 3 medium potatoes, 1 large courgette, and more.
Yes, Vegetable Cream 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.
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