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Creamy Velvety Vegetable Soup Recipe

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★★★★★

4.6 from 71 reviews

This Creamy Velvety Vegetable Soup is a nourishing and flavorful blend of cauliflower, zucchini, carrots, potatoes, and leek, infused with warming spices like turmeric and curry powder. Simmered in chicken or vegetable stock and finished with a touch of cream, this comforting soup delivers a smooth, rich texture perfect for any season.

Ingredients

Scale

Vegetables

  • 700 g Cauliflower (1.5 lb)
  • 250 g Zucchini (0.5 lb)
  • 250 g Carrots (0.5 lb)
  • 2 medium-sized Potatoes
  • 1 medium-sized Leek
  • 5 cm Ginger (2 in)

Spices & Seasonings

  • 1 tsp Turmeric
  • 1 tsp Curry powder
  • 1 Chili pepper
  • Salt (to taste)
  • Black pepper (to taste)

Liquids & Others

  • 3 Chicken stock cubes or vegetable stock cubes
  • 1500 ml Water (6 cups)
  • 250 ml Cooking cream 20% fat or heavy cream or vegetable cream (1 cup)

Instructions

  1. Wash the cauliflower: Start by washing the cauliflower thoroughly. Remove the leaves from the base to expose the stem, discard the leaves and large stem, then cut the large florets into smaller pieces for even cooking.
  2. Prepare the leek: Slice off the root end and the tough green top of the leek. Cut the leek in half lengthwise and wash it thoroughly to remove any grit.
  3. Peel and cut root vegetables: Peel the carrots and potatoes and cut them into chunks suitable for blending later.
  4. Wash and cut zucchini: Wash the zucchini and cut into pieces similar in size to other vegetables.
  5. Peel and prepare ginger: Peel the ginger root and finely grate or grind it to release its flavor.
  6. Add ingredients to pot: Place all the prepared vegetables and grated ginger into a medium-sized pot. Add the chili pepper, turmeric powder, curry powder, and the chicken or vegetable stock cubes.
  7. Add water and simmer: Pour in 1500 ml (6 cups) of water. Bring the mixture to a simmer and cook for about 20 minutes or until all the vegetables become tender when pierced with a fork.
  8. Strain the vegetables: Once cooked, strain the vegetables from the broth. Remove the chili pepper to avoid excessive spiciness.
  9. Purée the vegetables: Transfer the vegetables in batches to a blender or mixer. Add a little of the broth to facilitate blending and purée until smooth and creamy.
  10. Combine and adjust consistency: Pour the puréed vegetables into a clean pot. Gradually add the remaining broth, stirring to achieve the desired soup thickness.
  11. Add cream and season: Stir in the cream gently to create a velvety texture. Taste the soup, then season with salt and black pepper as needed.

Notes

  • Use vegetable stock cubes to make a vegetarian version of this soup.
  • For a dairy-free alternative, substitute cooking cream with coconut cream or a plant-based cream.
  • Remove chili pepper before blending to control heat level and avoid overpowering the soup.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • Adding a squeeze of lemon or a sprinkle of fresh herbs like parsley can enhance the flavor before serving.

Keywords: creamy vegetable soup, cauliflower soup, healthy soup, turmeric curry soup, velvety soup, autumn soup, comforting soup

Find it online: https://spatulaqueen.com/creamy-velvety-vegetable-soup-recipe/