Cream of Vegetable Soup

Prepared and/or submitted by Saaliha

Ingredients (Serves 6-8)
  • 1 medium onion, peeled and chopped
  • 1 medium leek, chopped
  • 4 tbsp butter
  • 2 carrots, peeled and chopped
  • 3 medium baking potatoes, washed and cut up
  • 1 litre vegetable stock
  • pinch of thyme
  • 1/2 tspn of black or green peppercorns, crushed
  • 2 zucchini (courgette), ends removed and sliced
  • 1 tspn sea salt or himalayan salt
  • creme fraiche (sour cream)
Melt the butter in a large, stainless steel pot and add onions, leeks and carrots. Cover and cook over a low heat for at least half an hour. The vegetables should become soft and not burn. Add potatoes and the stock, bring to a rapid boil. Reduce the heat and add thyme and crushed peppercorns. Cover and cook until potatoes are soft. Add zucchini and cook for another 10 minutes or until they become tender. Then puree the soup with a hand-held blender. If soup is too thick you can thin it with filtered water. Season with sea salt and pepper to taste. Serve with cultured cream (sour cream) and chives if you wish.

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