Creamy Velvety Vegetable Soup Recipe

Introduction

This creamy velvety vegetable soup is a comforting blend of cauliflower, zucchini, carrots, and potatoes, enriched with warming spices and smooth cream. It’s easy to prepare and perfect for a nourishing meal any day of the week.

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)
• 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 and discard the leaves and large stem. Cut the cauliflower into small florets.
2. Step 2: Slice off the root end and tough green top of the leek. Cut it in half lengthwise and wash thoroughly to remove dirt.
3. Step 3: Peel and cut the carrots and potatoes into pieces.
4. Step 4: Wash and cut the zucchini into pieces.
5. Step 5: Peel and finely grate the ginger.
6. Step 6: In a medium pot, add all the prepared vegetables and grated ginger. Stir in the turmeric, curry powder, and the chicken or vegetable stock cubes.
7. Step 7: Pour in the water and bring to a simmer. Let it cook for about 20 minutes, or until all vegetables are tender.
8. Step 8: Once cooked, strain the vegetables from the broth and remove any whole chili pepper if used.
9. Step 9: Transfer the vegetables in batches to a blender. Add a little broth and blend until creamy. Pour the purée into a clean pot.
10. Step 10: Continue blending the remaining vegetables with broth and add them to the pot. Adjust the thickness by gradually adding more broth to your liking.
11. Step 11: Stir in the cream gently until fully combined.
12. Step 12: Taste the soup and add salt and black pepper as needed before serving.

Tips & Variations

• For a vegan version, substitute the cooking cream with coconut or other plant-based cream and use vegetable stock cubes.
• Adding a pinch of smoked paprika can enhance the flavor with a subtle smokiness.
• If you prefer a chunkier soup, 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 on the stove over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs in this soup?

Yes, adding fresh herbs like parsley or cilantro just before serving can brighten the flavor and add a fresh touch.

Is it necessary to strain the broth after cooking?

Straining is recommended to remove any tough pieces or whole spices, ensuring a smooth texture. However, if you prefer a more rustic soup, you can blend everything together without straining.

Creamy Velvety Vegetable Soup Recipe

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★★★★★

4.5 from 126 reviews

This Creamy Velvety Vegetable Soup is a nourishing and smooth blend of cauliflower, zucchini, carrots, potatoes, and leek, infused with warming spices like turmeric and curry powder. The soup is simmered to tender perfection, pureed to a silky texture, and enriched with a touch of cream for a comforting meal that’s perfect year-round.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 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 Medium leek
• 5 cm Ginger (2 in), peeled and grated

Spices & Seasonings

• 1 tsp Turmeric powder
• 1 tsp Curry powder
• Chili pepper (1 whole, for infusing)
• Salt and black pepper, to taste

Liquids & Others

• 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 and Prepare Cauliflower: Start by washing the cauliflower thoroughly, then remove the leaves and cut the stem to separate large florets. Discard the leaves and large stem parts, then cut the florets into small pieces.
2. Slice and Clean Leek: Trim the root end and tough green top of the leek, slice it in half lengthwise, and wash to remove dirt.
3. Peel Vegetables: Peel the carrots and potatoes; then wash and cut them into manageable pieces.
4. Prepare Zucchini and Ginger: Wash and cut the zucchini, peel and grate the ginger.
5. Add Ingredients to Pot: Combine all vegetables and grated ginger into a medium pot. Add turmeric, curry powder, whole chili pepper, and stock cubes.
6. Simmering: Pour in the water and bring to a simmer. Let cook for about 20 minutes or until the vegetables are tender.
7. Strain Vegetables: Once tender, strain the vegetables from the broth and remove the whole chili pepper.
8. Blend Vegetables: In batches, transfer the vegetables to a blender or mixer, adding a bit of the broth to achieve a creamy consistency. Return the purée to a clean pot.
9. Adjust Consistency: Gradually add the remaining broth to the puréed vegetables until the soup reaches your desired thickness.
10. Add Cream and Season: Stir in the cooking cream or heavy cream, then taste and season with salt and black pepper if needed.

Notes

• Vegetable stock cubes can be used instead of chicken stock for a vegetarian option.
• Adjust chili pepper amount according to your heat preference or omit if you prefer no spiciness.
• For a vegan version, use vegetable cream and vegetable stock cubes.
• The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• For thicker soup, reduce the amount of broth added during blending.

Keywords: creamy vegetable soup, cauliflower soup, healthy soup, turmeric soup, easy vegetable soup, velvety soup, comfort food