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.

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 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

Instructions

Wash the Vegetables: Start by washing the cauliflower thoroughly. Remove the leaves and large stem base, then cut the cauliflower into small florets.
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.
Peel and Cut Root Vegetables: Peel the carrots and potatoes and cut them into manageable pieces.
Wash and Prepare Zucchini: Wash the zucchini and cut it into pieces.
Prepare Ginger: Peel the ginger and grate or finely chop it for infusion.
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.
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.
Strain Vegetables: Once tender, strain the vegetables from the broth and remove the chili pepper from the liquid.
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.
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.
Add Cream: Stir in the cooking cream (or heavy/vegetable cream) to enrich the soup, giving it a velvety texture.
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