Dish Type: Soup
Origin: European
Cooking level: easy
Introduction: I remember the times when I used to be sick and the first thing served to me was a hot cup of soup. My mother used to make different types of soups. One of my all time favorite soup has been Cream of vegetable soup. It is as simple to make as delicious it is. It requires very simple easily available vegetables. The important part of this soup is the flavor which is usually got from boiling raw vegetables until its completely done. There are various ways of making this soup. One by boiling all the vegetables and blending it and serving it hot. The other way is by just boiling the vegetables so that u get the chunks while you have the soup. My mother always made it the second way and I will be writing about it today. She also used to add a cup of cooked rice in the soup so that right amount of carbohydrates are taken in. Well, I guess I will be skipping the rice part in this recipe. You can if you wish it.
Cream of Vegetable Soup:
Preparation Time: 30 minutes
Servings : 4 -5
Ingredients required:
- Two table spoons of salted butter
- One medium sized onion finely chopped
- Three cloves of finely chopped garlic
- Two celery stalks diced into cubes
- One to two carrots finely chopped
- Half cup of beans finely chopped
- Quarter head of Broccoli finely chopped
- One large potato finely chopped
- One Cup heavy cream
- One fourth cup all purpose flour (can also use corn starch to increase the thickness of the soup)
- One tea spoon of pepper
- Salt to taste
- Six cups of water( can use chicken stock/ vegetable stock)
How to make Cream of vegetable soup:
- Take a Large pot, heat two table spoons of salted butter. Add one medium sized finely chopped onion. Shallow fry until brown. Then add three cloves of finely chopped garlic to it. Cook for 30 seconds.
- Once done Add two finely chopped carrots, two stalks of chopped celery, half cup of green beans,one large finely chopped potato, chopped broccoli and mix well. Add one tea spoon of pepper and mix well along with the vegetables.
- Add six cups of chicken stock or vegetable stock to the pot.
- Cook on medium flame until the vegetables are tender and fully cooked.Add one cup of heavy cream and mix well.
- Take two table spoons of corn starch mix in a separate bowl and add very little water and mix well. Once done add to the pot of soup. Also instead of corn starch you can also add one fourth of all purpose flour to the soup directly and mix well to avoid lumps. This is to add thickness to the soup. Cook for one to two minutes.
- Add salt to taste. Soup is now ready to be served.
Cream of Vegetable soup is now ready to be served. You can always serve with some bread or like mentioned above add a cup of cooked rice to the soup for the carbohydrate content. I like it the best, when served in a soup bread. Sprinkle some fresh ground pepper to taste better.
Nutritional benefits: One serving of cream of tomato that is of 500 grams constitutes of around 137 calories. It is beneficial as it contains of very low cholesterol content of around only three percent. Since we are using heavy cream it does contain nine percent of fat but it is rich in vitamin A, vitamin B6, vitamin C and potassium.
Conclusion: Hope you like this simple recipe. Do try this at home and surely make it for someone whose sick so that they can get better soon.
