Cream Of Vegetable Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 tbsp unsalted butter
1 small onion, chopped
1 clove garlic, crushed
1 celery rib, chopped
2 carrots, peeled and chopped
1/2 a butternut squash, peeled and chopped
1 parsnip, peeled and chopped
1 yukon gold potato, peeled and chopped
fresh thyme leaves
kosher salt , white pepper and fresh ground nutmeg , to taste
homemade roasted chicken stock - enough to cover vegetables
splash of organic heavy cream
small handful of grated parmigiano-reggiano

Directions:

Melt butter in stockpot. Add onions, garlic and celery and saute until onion starts to soften. Add remaining vegetables and seasonings and saute for about 10 minutes (you want to slightly caramelize them.
Add stock, just enough to cover and bring to a boil. Reduce to a simmer and cook vegetables until they are totally soft. With an emersion blender, blend soup until very smooth (you may add more stock if it's too thick).
Add a splash of cream and the cheese and blend a little more to incorporate into soup. Taste for seasonings and adjust if needed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	81.96 Kcal (343 kJ)
Calories from fat	51.83 Kcal
		% Daily Value*
Total Fat	5.76g	9%
Cholesterol	15.27mg	5%
Sodium	36.15mg	2%
Potassium	231.06mg	5%
Total Carbs	7.45g	2%
Sugars	2.9g	12%
Dietary Fiber	1.95g	8%
Protein	0.93g	2%
Vitamin C	7.4mg	12%
Vitamin A	0.6mg	18%
Iron	0.2mg	1%
Calcium	32mg	3%

Amount Per 100 g
Calories	91.73 Kcal (384 kJ)
Calories from fat	58 Kcal
		% Daily Value*
Total Fat	6.44g	9%
Cholesterol	17.08mg	5%
Sodium	40.46mg	2%
Potassium	258.6mg	5%
Total Carbs	8.34g	2%
Sugars	3.25g	12%
Dietary Fiber	2.18g	8%
Protein	1.04g	2%
Vitamin C	8.3mg	12%
Vitamin A	0.6mg	18%
Iron	0.2mg	1%
Calcium	35.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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