This wonderful Creamy Velvety Vegetable Soup is filled with wonderful flavours of ginger, curry and turmeric. A great soup that keeps you warm during the dark winter days.
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The soup contains cooking cream 20 % fat (you can even use heavy cream 36 % fat) that can be easily replaced with vegetable cream for those who want a completely vegan version. Serve with a dollop of crème fraiche or Greek yogurt and some freshly baked bread or garlic bread.
- Perfect everyday food simply when you want to turn something simple together, which can also be prepared in advance
- Great for starters or as a main course.
- You can also serve the soup for a buffet in small glasses as it tastes as good hot as cold.
How to make Creamy Velvety Vegetable Soup
- Start by washing the cauliflower. Then remove the leaves from the cauliflower base to expose the stem. Cut the stems to separate the large florets. Discard the leaves and the large stem. Cut the large cauliflower florets into small pieces.
- Slice off the root end of the leek and the tough green top. Slice the leek in half lengthwise and wash it.
- Peel and cut the carrots and potatoes.
- Wash and cut the zucchini.
- Peel and grind the ginger.
- Add all the vegetables and ginger into a medium pot.
- Add chili pepper, turmeric powder, curry powder, chicken or vegetable stock cube. Finally add the water and let it simmer for about 20 minutes or until all the vegetable are tender.
- When the vegetables are tender, strain the vegetables from the broth and remove the chili pepper. Transfer the vegetables in batches to a mixer* and add some of the broth. Mix until creamy. Pour it into a clean pot.
- When all the vegetables are puréed, slowly add the remaining broth until you get the right thickness of the soup to your taste.
- Finally, add the cooking cream and stir it into your soup.
- Taste and add salt and black pepper if needed.
Enjoy your Creamy Velvety Vegetable Soup with a dollop of crème fraiche or Greek yogurt.
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Creamy Velvety Vegetable Soup
This wonderful Creamy Velvety Vegetable Soup is filled with wonderful flavours of ginger, curry and turmeric
Equipment
- 1 Mixer
Ingredients
- 700 g Cauliflower (1,5 lb)
- 250 g Zuccini (0,5lb)
- 250 g Carrots (0.5lb)
- 2 Potatoes medium size
- 5 cm Ginger (2 in)
- 1 Leek medium size
- 1 tsp Turmeric
- 1 tsp Curry powder
- 3 Chicken stock cubes or vegetable
- 1500 ml Water ( 6 cups)
- 250 ml Cooking Cream 20% fat (1 cup) or heavy cream or vegetable cream
Instructions
- Start by washing the cauliflower. Then remove the leaves from the cauliflower base to expose the stem. Cut the stems to separate the large florets. Discard the leaves and the large stem. Cut the large cauliflower florets into small pieces.
- Slice off the root end of the leek and the tough green top. Slice the leek in half lengthwise and wash it.
- Peel and cut the carrots and potatoes.
- Wash and cut the zucchini.
- Peel and grind the ginger.
- Add all the vegetables and ginger into a medium pot. Add chili pepper, turmeric powder, curry powder, chicken or vegetable stock cube.
- Finally add the water and let it simmer for about 20 minutes or until all the vegetable are tender.
- When the vegetables are tender, strain the vegetables from the broth and remove the chili pepper.
- Transfer the vegetables in batches to a mixer and add a little of the broth. Mix until creamy. Pour it into a clean pot. When all the vegetables are puréed, slowly add the remaining broth until you get the right thickness of the soup to your taste.
- Finally, add the cream and stir it into your soup.
- Taste and add salt and black pepper if needed.
Βon appétit
