Creamy Corn Vegetable Soup Directions. in a dutch oven, saute onion in butter until tender. add flour; stir until blended. gradually add broth. bring to a boil. cook and stir for 2 minutes or until thickened. stir in the milk, cream, basil, salt, pepper and garlic powder. add the vegetables; cook gently until heated through. In a large saucepan, melt butter over medium heat. add the chopped onion and cook until tender without browning. stir in diced potato and liquid. bring to a boil and simmer until potato is tender.
Creamy Vegetable Soup Recipe Valentina S Corner Sautée some onions, carrots, celery and squash until they begin to soften. add some seasonings – garlic, thyme, bay and salt & pepper. add diced potato and swede (rutabaga) cover with a tin of chopped tomatoes and some vegetable stock. leave to simmer for 20 minutes. remove the bay leaves and blend the soup until creamy. 1 chop the onion, carrots, and celery into 1 2 inch chunks. 2 chop the potatoes into 1 2 inch chunks and set aside from the other veggies. 3 heat the oil in a large pot over medium high heat. toss the onion, carrots, and celery around in the oil. sprinkle with 1 2 teaspoon of salt and add the red pepper flakes. Add 550 g potato, 250 g leek, 350 g carrot, 100 g celery, 300 g cauliflower and 100 g frozen sweetcorn and gently cook for 3 4 minutes. add 1200 ml vegetable stock and simmer for 20 minutes. using an immersion blender, blend until smooth. add 100 ml whole milk and 100 ml single cream, stir and serve. Instructions. in a 1 quart saucepan over medium heat, heat oil for 30 seconds. add the chopped onions, carrots, and celery, and cook for 3 minutes, stirring occasionally. add the garlic, salt, and red pepper flakes and cook, stirring frequently for 1 minute. pour in the broth and add the potatoes.
Cream Of Vegetable Soup Recipe Eat Smarter Usa Add 550 g potato, 250 g leek, 350 g carrot, 100 g celery, 300 g cauliflower and 100 g frozen sweetcorn and gently cook for 3 4 minutes. add 1200 ml vegetable stock and simmer for 20 minutes. using an immersion blender, blend until smooth. add 100 ml whole milk and 100 ml single cream, stir and serve. Instructions. in a 1 quart saucepan over medium heat, heat oil for 30 seconds. add the chopped onions, carrots, and celery, and cook for 3 minutes, stirring occasionally. add the garlic, salt, and red pepper flakes and cook, stirring frequently for 1 minute. pour in the broth and add the potatoes. Cook for 15 minutes or until cauliflower is soft. transfer to blender (note 3), add garlic powder, onion powder, pepper and milk. place lid on, place tea towel on lid and hold down very firmly, then whizz to puree soup, starting on low then getting faster. remove lid. marvel at super low cal ultra creamy soup broth. Bring to a boil then reduce to a simmer. cover ½ the pot with a lid to allow steam to escape and the liquid to reduce. cook for 45 60 minutes or until the vegetables are soft. blend with an immersion blender until smooth. if the soup is too thick add more liquid until desired consistency is reached.
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