Veg Cream Soup

Name: Veg Cream Soup
Cuisine: Indian
Ingredients: 2 no potato chopped; 2 no leek thinly sliced; 2 no celery stick sliced; 2 no carrot peeled chopped; 1 no green capsicum chopped; 2 tbs parsley chopped; 30 g butter; 1 lt veg stock; 1/2 cup cream; 1 pinch salt and pepper; 2 no potato chopped; 2 no leek thinly sliced; 2 no celery stick sliced; 2 no carrot peeled chopped; 1 no green capsicum chopped; 2 tbs parsley chopped; 30 g butter; 1 lt veg stock; 1/2 cup cream; 1 pinch salt and pepper

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Ingredients

2no potato chopped
2no leek thinly sliced
2no celery stick sliced
2no carrot peeled chopped
1no green capsicum chopped
2 tbsparsley chopped
30 gbutter
1lt veg stock
1/2 cupcream
1 pinchsalt and pepper
2no potato chopped
2no leek thinly sliced
2no celery stick sliced
2no carrot peeled chopped
1no green capsicum chopped
2 tbsparsley chopped
30 gbutter
1lt veg stock
1/2 cupcream
1 pinchsalt and pepper

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Steps

1

Melt butter in saucepan, add vegetables and chopped parsley, cover, and cook on low heat for 10 minutes.
2

Add vegetable stock, bring to the boil then reduce heat and cover, simmer gently for 30 minutes until vegetables are tender.
3

Process or blend a portion of the soup at a time until pureed.
4

Return to saucepan and stir in cream and extra parsley.
5

Turn off the flame and serve hot with garlic butter bread.