Vegetable Cream Soup

Name: Vegetable Cream Soup
Total time: 2400 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 medium onion, chopped; 1 large carrot; 3 medium potatoes; 1 large courgette; 1 can mixed vegetables; 3 clove garlic

alexandra.a.s.negrea @cook_3044058

Trying out different stars for a healthy, hearty vegetable cream soup, that doesn't use any flour or fairy for thickening. You can add yougurt if you prefer the tangy taste.

alexandra.a.s.negrea @cook_3044058

Trying out different stars for a healthy, hearty vegetable cream soup, that doesn't use any flour or fairy for thickening. You can add yougurt if you prefer the tangy taste.

Saved

Ingredients

40 mins

3 servings

1 mediumonion, chopped
1 largecarrot
3 mediumpotatoes
1 largecourgette
1 canmixed vegetables
3 clovegarlic

Saved

Steps

40 mins

1

Chop the onions and the carrots into small pieces. Add to hot large skillet (or a small pot) with a layer of cooking oil and cook until soft.
2

Chop the garlic and add it to the skillet when the onions are browned and continue cooking for 1-2 minutes.
3

Add some water to the pot and the can of veggies if you have it (or any veggies you want to). 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.
4

Finally add the roughly chopped potatoes (peeled) and courgettes (with skin). And add water/stock to the skillet until you have a stew like percentage of water to solids.
5

Season with salt and pepper and boil slowly for about 30 minutes (until potatoes crush easily with a wooden spoon).
6

Using a blender of any kind blend the soup. No cream needed but can optionally be added. The potatoe should make the soup creamy.