Creamy Soup Recipe – 3 Delicious Ways
3 creamy and delicious ways to make soup. broccoli soup, pumpkin soup and cauliflower soup. If you want to make them vegan, you can skip the heavy cream, and yes, it’s still delicious.
perfect fall soups that you must try!
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More recipes:
Shepherd’s Pie: F
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Peanut Butter Chicken: e
Shrimp Fettuccine Alfredo: e
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Broccoli Soup
Ingredients:
1 large broccoli (800g)
1 large onion
1 celery stalk
2 garlic cloves
2 medium potatoes
6 cups (1.4L) vegetable stock or chicken stock or water
1/2 cup (120ml) heavy cream (optional)
3 tbsp olive oil
1½ tsp salt
1/2 tsp black pepper
1 tsp thyme
Directions:
1. Roughly chop onion, potatoes, celery and garlic. Cut broccoli into florets and chop stems.
2. Heat olive oil in a large saucepan over medium heat, and sauté onion, celery and garlic, for 5 minutes, stirring occasionally.
3. Add broccoli stems, chopped potatoes and broccoli florets.
4. Pour the stock. And salt, pepper and thyme. Bring to a boil, reduce the heat to low and simmer until al vegetables are tender, about 25-30 minutes.
5. With an immersion blender, puree the soup until smooth. Add heavy cream and stir. Check the seasoning and add salt and pepper if needed.
6. Simmer for 10 min and turn heat off.
Pumpkin soup
Ingredients:
2 pounds (1 kg) pumpkin, peeled and chopped
1 large onion, roughly chopped
2 medium-sized carrots, peeled and diced
2 medium-sized potatoes, peeled and diced
2 garlic cloves
2 tbsp olive oil
4¼ cups (1.1L) water/vegetable stock/chicken stock
1/3 cup cream
1 tsp thyme
1½ tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
For serving:
Sour cream
Pumpkin seeds
Directions:
1. In a large pot heat olive oil over medium heat. Add chopped onion and garlic. . Add diced carrots and cook 2 minutes more. Add potatoes, pumpkin and pour in the stock.
2. Season with salt, pepper and thyme. Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes, until all the vegetables are soft.
3. Take out the thyme.
4. Puree with an immersion blender or in a stand blender until very smooth.
5. Add the cream and nutmeg, stir and bring to a simmer.
6. Garnish with pumpkin seeds and eat with sour cream (optional).
Cauliflower soup
Ingredients:
1 large head of cauliflower (1.5kg)
1 large onion
1 potato
2-3 celery stalks
2 garlic cloves
1 tsp thyme
1½ tsp salt
1/2 tsp black pepper
1/4 tsp freshly ground nutmeg
2-3 tablespoons olive oil
7-8 cups (2.6-2.9L) vegetable/chicken stock
Directions:
1. Roughly chop onion, potato, celery stalk and garlic cloves. Cut cauliflower into florets.
2. In a large saucepan heat olive oil. Sauté onion, celery stalks and garlic cloves for 5 minutes over medium heat. Add potatoes and cauliflower florets.
3. Pour in the stock. Bring to a boil, reduce the heat to low and simmer until all the vegetables are tender. About 30-35 minutes. Add salt and pepper.
4. Puree the soup until smooth.
5. Add freshly ground nutmeg, check for seasoning, add salt if needed.
6. Simmer for 5-10 min more.
Recipe Video:
