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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.

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 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

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