Cream of Fresh Vegetable Soup (Vegetarian) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a fantastic recipe that I make all the time, I use part olive oil and part butter to make it a tad healthier and usually 1% or 2% milk. I find that adding fresh onion and garlic and powdered onion and garlic adds a lot more flavor to the dish. BTW things are approximate as this is something I just throw together, may need more or less depending on personal taste. Always taste while you cook! Ingredients:
1 tablespoon butter |
1 tablespoon olive oil (or other heart healthy oil) |
4 -8 garlic cloves (depending on preference) |
1 yellow onion, sliced |
2 cups cubed potatoes |
2 -4 cups mixed vegetables (carrots, frozen peas, parsnips, celery) |
2 tablespoons roasted vegetable stock base (or one package of kombu stock, my favorite) |
2 cups water (or 1 and 1/2 cup water 1/2 cup white wine) |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 -2 tablespoon fresh herb (or more, basil, cilantro, green onion, and or rosemary) |
1 cup 1% low-fat milk or 1 cup 2% low-fat milk |
1 tablespoon cornstarch |
cracked pepper, and salt as desired |
Directions:
1. Saute garlic, onion and potatoes in butter/olive oil until onions are translucent over medium heat.
2. Add parsnips and carrots, cook for 3-5 minutes. (Add wine and/or rosemary here if you are going to).
3. Pour water into pan with preferred stock base and add garlic and onion powder. Add celery. Cook until potatoes are soft.
4. Add peas.
5. Add fresh herbs.
6. Mix milk and cornstarch and add slowly, cook for a few more minutes until hot and thick. (If not thick enough add more cornstarch mixed with cold water).
7. Add salt and pepper to taste
8. Serve and enjoy!
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