Creamy Velvety Vegetable Soup Recipe

Introduction

This Creamy Velvety Vegetable Soup is a comforting and nourishing dish, perfect for cozy dinners or light lunches. Packed with wholesome vegetables and fragrant spices, it offers a smooth and rich texture that delights the palate.

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 the leaves and cut away the large stem at the base. Separate the large florets and cut them into smaller pieces. Discard the leaves and stem.
2. Step 2: Slice off the root end and tough green top of the leek. Slice it in half lengthwise and wash thoroughly to remove any grit.
3. Step 3: Peel and chop the carrots and potatoes into bite-sized pieces.
4. Step 4: Wash and cut the zucchini into small pieces.
5. Step 5: Peel and grate the ginger finely.
6. Step 6: Add all the prepared vegetables and grated ginger into a medium pot. Stir in turmeric, curry powder, and the stock cubes. Add the chili pepper whole for flavor (optional).
7. Step 7: Pour in the water and bring to a simmer. Cook for about 20 minutes or until the vegetables are tender.
8. Step 8: Once tender, strain the vegetables from the broth, removing the chili pepper if used.
9. Step 9: Transfer the vegetables in batches to a blender. Add some of the broth and blend until completely smooth and creamy. Pour the purée into a clean pot.
10. Step 10: Gradually add the remaining broth to achieve your desired soup thickness, stirring well.
11. Step 11: Stir in the cooking cream until fully incorporated and warm the soup gently.
12. Step 12: Taste and season with salt and black pepper as needed. Serve warm.

Tips & Variations

• For a vegan version, substitute chicken stock cubes with vegetable stock and use coconut or oat cream instead of dairy cream.
• Adding a pinch of nutmeg along with the spices can deepen the flavor.
• If you prefer a chunkier texture, reserve some cooked vegetables and stir them back into the blended soup before adding cream.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs in this soup?

Yes, fresh herbs like parsley or coriander can be added just before serving to brighten the flavors.

Is it possible to make this soup in a slow cooker?

Absolutely. Add all ingredients except the cream to the slow cooker and cook on low for 6-8 hours, then blend and stir in cream before serving.

Creamy Velvety Vegetable Soup Recipe

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★★★★★

4.7 from 90 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Creamy Velvety Vegetable Soup is a nourishing and flavorful dish combining cauliflower, zucchini, carrots, potatoes, ginger, and leek, enhanced with turmeric and curry powder for warmth and depth. Simmered gently and blended to perfection, it’s enriched with cooking cream to create a silky texture, perfect for a comforting meal any day.

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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 inches)

Spices and Seasonings

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

Liquids and Stock

• 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

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Instructions

1. Wash the Vegetables: Start by washing the cauliflower thoroughly. Remove the leaves and large stem base, then cut the cauliflower into small florets.
2. Prepare the Leek: Slice off the root end and the tough green top of the leek, cut it in half lengthwise, and wash well to remove any dirt.
3. Peel and Cut Root Vegetables: Peel the carrots and potatoes and cut them into manageable pieces.
4. Wash and Prepare Zucchini: Wash the zucchini and cut it into pieces.
5. Prepare Ginger: Peel the ginger and grate or finely chop it for infusion.
6. Add Vegetables and Spices: Place all prepared vegetables and the ginger into a medium-sized pot. Add the chili pepper, turmeric powder, curry powder, and chicken or vegetable stock cubes.
7. Add Water and Simmer: Pour in 1500 ml (6 cups) of water, bring the mixture to a boil, then reduce heat and let it simmer gently for about 20 minutes or until all the vegetables are tender.
8. Strain Vegetables: Once tender, strain the vegetables from the broth and remove the chili pepper from the liquid.
9. Blend the Vegetables: Transfer the cooked vegetables in batches to a blender or food processor. Add a little broth with each batch and blend until smooth and creamy.
10. Combine and Adjust Consistency: Pour the blended vegetables back into a clean pot. Gradually add the remaining broth until the soup reaches your desired thickness.
11. Add Cream: Stir in the cooking cream (or heavy/vegetable cream) to enrich the soup, giving it a velvety texture.
12. Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper if needed. Serve warm for a comforting meal.

Notes

• You can substitute chicken stock cubes with vegetable stock cubes to make this soup vegetarian or vegan (if using vegetable cream).
• For a spicier kick, add fresh chili or a pinch of cayenne pepper along with the chili pepper.
• The cream can be replaced with coconut cream or silken tofu blended for a dairy-free option.
• This soup freezes well for up to 2 months; reheat gently on the stovetop, adding extra broth to adjust consistency if needed.
• Use a high-powered blender for the creamiest texture.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: International

Keywords: creamy vegetable soup, cauliflower soup, healthy vegetable soup, velvety soup, turmeric soup, curry soup, easy vegetable soup