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Creamy Winter Vegetable Soup recipe

Creamy Winter Vegetable Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

A simple, yet delectable soup that will warm the cockles of your heart. Onions, carrots and potatoes are simmered together, then pureed until smooth.

50 people made this

IngredientsServes: 4

  • 30g margarine
  • 2 onions, chopped
  • 2 carrots, grated
  • 2 potatoes, peeled and cubed
  • 700ml water
  • 1 teaspoon salt
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 475ml milk
  • salt and pepper to taste

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. In a large pot over medium heat, melt the margarine and saute the onions for 5 to 10 minutes or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
  2. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
  3. Puree the soup in a liquidiser or food processor in small batches and return to the pot. Stir in the milk, mixing well and season with salt and pepper to taste.

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Reviews & ratingsAverage global rating:(50)

Reviews in English (36)

by SEAVU

This may be the perfect soup. The ingredients are usually on hand, it's quick and easy to make, and it's got really great flavor. I have only two suggestions about making this soup: At least for the first time, resist the temptation to add other vegetables, especially greens, to the soup, because the golden color of this soup is really beautiful, and, leave some of the vegetables unpureed to add a little texture. Thank you, Sara, for maybe the best soup recipe I've ever had the pleasure to use!-03 Jan 2003

by CHEF DE BEBE

Fantastic!! But better than just that..it was just so SIMPLE! Have to say that it was at first a bit watery. My guess is my potatos were too small! But the fix was easy. Just added some instant potato flakes which thickened it up nicely. I also used my hand mixer instead of pureeing which still gave the soup a nice creamy base, but also had hearty chunks of veggies as well.-14 Oct 2002

by irener52

Very good recipe. I used one sweet potato peeled and one white potato unpeeled, fresh parsley, skim milk and 1 can of chicken broth for some of the water. Next time, I will use less liquid in the cooking and add milk as I puree teh soup to get the consistency I want. Will definitely make again, good flavor.-28 Feb 2005


    • 1 medium onion, chopped
    • 1 Turkish or 1/2 California bay leaf
    • 2 tablespoons olive oil
    • 1 large carrot, thinly sliced
    • 1 celery rib, thinly sliced
    • 1 tablespoon tomato paste
    • 1/2 pound sweet potato, peeled and cubed (1/2 inch)
    • 1/2 pound Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
    • 2 cups reduced-sodium vegetable or chicken broth
    • 1 1/2 cups water
    • 1/2 cup frozen peas
    • 2 tablespoons chopped fresh dill
    1. Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
    2. Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

    Recipe Summary

    • 1 onion, sliced
    • 1 cup sliced carrots
    • 1 potato - peeled and cubed
    • 1 (10.5 ounce) can condensed chicken and rice soup
    • 1 (15 ounce) can asparagus
    • 2 (14.5 ounce) cans chicken broth
    • 2 cubes chicken bouillon
    • 1 bay leaf
    • ¼ teaspoon dried thyme
    • ¼ teaspoon ground black pepper
    • 3 cloves garlic, minced
    • 1 tablespoon margarine
    • 3 cups heavy cream

    In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.

    Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)

    Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. Do not boil.


    Winter Vegetable Soup

    • Author: Kate Morgan Jackson
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Total Time: 45 minutes
    • Yield: 6 1 x
    • Category: Lunch
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegetarian

    Description

    Warm, thick, creamy winter vegetable soup that is chock full of winter veggies and not a drop of cream! The perfect winter comfort food.

    Ingredients

    • 2 tablespoons butter
    • 3 large carrots, peeled and cut into 1 inch chunks
    • 1 leek, peeled, rinsed and sliced (white and light green parts only)
    • 2 celery stalks, sliced
    • 3 potatoes, peeled and cut into chunks (I like Yukon Golds)
    • 4 cups chicken broth
    • Salt and pepper to taste
    • 1/4 cup sour cream
    • 1 tablespoon horseradish
    • Freshly ground pepper

    Instructions

    1. Melt butter in a large deep pot over medium high heat. Add carrots, leek and celery and stir until they begin to soften, about 5 minutes. Add potatoes and stir for another couple of minutes.
    2. Add broth and bring to a simmer. Cook until veggies are tender, about 30 minutes.
    3. Transfer soup to blender and puree until smooth – you might have to do this in batches. Season to taste with salt and pepper.
    4. If you want a garnish, mix up the sour cream and the horseradish and drizzle over the top. Grind on some pepper and serve in warmed bowls.

    Notes

    Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!


    Winter vegetable soup

    Chef Evan Treadwell of Lido Restaurant graciously provided the recipe for their incredible winter root vegetable soup.

    The restaurant garnishes the soup with whipped creme fraiche and black truffle shavings, though the chef also suggests garnishing with sauteed mushrooms and a drizzle of truffle oil.

    In a medium heavy-bottom soup pot heated over medium-high heat, saute the leeks in the butter until tender, 3 to 5 minutes, stirring frequently, and being careful not to burn the butter. Stir in the thyme and bay leaves and continue to cook until aromatic, about 1 minute.

    Stir in the potatoes, parsnips, celery root and broth and bring the mixture to a good simmer. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cook until the parsnips begin to become tender, 15 to 20 minutes. Reduce the heat to a gentle simmer and stir in the cream. Continue to cook until all of the vegetables are tender, an additional 5 to 10 minutes. Remove and discard the thyme sprigs and bay leaves.

    Puree the soup until smooth using a blender or immersion blender. Strain the soup through a fine mesh strainer and season as desired with additional salt and pepper. Add the truffle oil, a few drops at a time, to taste.

    Ladle the soup into bowls and serve immediately.

    Adapted from Lido Restaurant.

    White truffle oil is available at select gourmet markets and most cooking supply stores.

    Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

    Get our new Cooking newsletter.

    You may occasionally receive promotional content from the Los Angeles Times.


    Winter Vegetable Soup

    This warm winter soup is packed with flavor and easy to make. You can peel the sweet potato and squash, if desired. However, many nutrients are just under the skin of vegetables and the skin on both of these should be tender enough to enjoy, once they are cooked. On the squash, you can peel away any bumps or knobby parts.

    There are several options for finishing the soup. The first way is just chunks of potato and squash, as prepared here. However, you can use a potato masher and coarsely mash up the chunks to a mushy consistency. You can also purée the soup in your blender for a smooth, creamy dish. Sprinkle with chives or chopped fresh cilantro and/or some of the red pepper, chopped finely, for a little color.

    Serve with chapatis, freshly browned corn tortillas, or toasted slices of whole grain bread with ghee.

    Doshic Notes
    Vata :: Pacifies/reduces the dosha
    Pitta :: Pacifies/reduces the dosha
    Kapha :: Can imbalance, use low-fat options on the mil

    Ingredients

    2 Tbs. olive oil
    1 leek, sliced
    1 clove garlic, minced
    1/2 sweet onion, chopped
    1 red bell pepper, chopped
    2 Tbs. curry powder
    1/2 tsp. salt
    1 sweet dumpling squash (also called winter or carnival squash), de-seeded and cubed
    1 sweet potato, cubed
    4 to 5 curry leaves
    1 cup milk, soy milk, or low-fat unsweetened coconut milk
    Black pepper, to taste

    Preparation

    Sauté the leek, garlic, onion, and bell pepper in the olive oil until the onion is translucent, 8 – 10 minutes.

    Stir in the sweet potato, squash, curry leaves, salt, and curry powder. Add water just to cover and bring to a boil. Simmer uncovered 20 – 25 minutes until the squash is tender.

    Add the milk, stir, and heat to just below boiling. Then stir in fresh-ground black pepper to taste and serve.


    Related Video

    I used parsnip instead of turnip as that's what I had, a drizzle of maple syrup, can of coconut milk and curry powder. turned out great! also added some shrimp which worked well to add a protein

    Delicious and healthy. This is one of my favorite winter soups.

    I cook a lot, and this soup is a monthly staple in my house -- it's healthy, delicious, and easy to make. Lately I've been roasting the veggies and adding curry and coconut milk (and removing the maple syrup). You can also add parsnip or a bit of celery root - just be sure to keep the proportions to one cup each so that nothing gets too overpowering.

    I added PINCHES of cayenne, not inches.

    I used a Braeburn apple instead of a G. Smith, and I didn't add any maple syrup. Nevertheless it was quite sweet. I several inches of cayenne and a couple of pinches of curry powder, plus two or three pinches of salt and a liberal grinding or two of pepper. Instead of floating the baguette toasts on the top we started with baguette pieces with goat cheese in the side, and ended up ptting bits of goat cheese into the soup it self, which made a big difference. My husband thought it was fine and I thought it was okay but not amazing. I think Iɽ make plenty of other soups before I make this one again.

    this soup is amazing! only suggestion is to cut the maple syrup by a third or a half too sweet otherwise. PS the goat cheese makes it!

    This soup is amazing. Goat cheese is really expensive here, so we ate it with herb bagette pieces. SO yummy!

    Oh and microwaving the squash for 3 min. makes peeling and chopping oh so much easier!

    I love this soup in the winter! It's creamy and rich without the fat! Used parsnips instead of turnips and 1/2 the maple syrup - which I add (along with cayenne) after blending to better control the flavor.

    my three forks is for my modified version: - i doubled the recipe but only used 1800mL stock - use half as much syrup -replace rutabaga with sweet potato it IS on the mild side for flavour.

    Very yummy and easy soup for a cold weather day. Definitely agree with other reviewers that a bit of cinnamon and nutmeg are helpful. The second time I made this, I was out of maple syrup and goat cheese, so I subbed in brown sugar and went without the cheese and toast. I recommend not doing that.

    Fantastic soup, with delicious butternut sweetness and the surprise of the perfect complement of the goat cheese. I had planned to bring a bowl to my boyfriend at work, but opted to warm it up for him at home the next day because the fresh toast with goat cheese takes it to that extra level.

    This soup was extremely bland. Tasted like baby food. Not sure what all the hype is about. Will definitely not make again.

    Used butter instead of olive oil to add richnees but, even with that, it was dull and uninspiring. Too much peeling/chopping for the end result. Not a keeper.

    I added goat cheese directly to the soup when I reheated it the next day, and it was delicious -- adding just the bit of tang the soup needed (yoghurt would probably work, too). Like everyone else, I halved the amount of maple syrup.

    I really wanted to like this soup. I had hoped it would stand on its own, without adding goat cheese. Alas, for me, it was terribly bland. After doctoring it up with cinnamon, grating some nutmeg, and adding a generous pinch of a lovely and subtle curry blend, it turned into a great soup. In fact, my husband kept exclaiming "It's delicious!" between each spoonful.

    A fabulous soup and pretty easy too. I also halved the maple syrup as the apple and squash add their own sweetness. I'm not generally a fan of sweet foods and I love this soup!

    this soup is deceptively delicious - it is flavorful and rich but healthy, too! one of my winter favorites.

    definitely a keeper. I used chicken stock and had a smoked turkey carcass in my freezer I threw in for added zing and let it all simmer for 2 hours or so before taking the carcass out and pureeing. as noted by others, I halved the maple syrup and added it and the cayenne after i pureed. toasted baguette and goat cheese was a nice addition but not critical to enjoying the soup itself.

    This was excellent! I doubled the recipe and added much more spice: a bit of cinnamon, ground cloves, and a lot of nutmeg. I also decreased the amount of syrup -- I just added to taste.

    Don't believe all the hype. It is a so so soup recipe. I am not a fan of sweet soups (prefer savory) so maybe i am being judgmental but It was just so so!

    Just wow. Agree with many other reviewers that half the maple syrup called for works better. Make the bread slices into croutons! Mmm, butter.

    This is one of the best soups I have made. If you don't mind, it can be a complete meal with a salad.

    I've made this soup about 3-4 times. I think it's great. I used homemade veggie stock and skipped the goat cheese/bread. It's very flavorful and healthy!

    Very good flavor and it freezes well, though it is not nearly as good without the goat cheese. I also added much less maple syrup than called for, and added it at the end.


    Vegan Creamy Golden Vegetable Soup


    It’s creamy, it’s delicious and it’s vegan!

    Don’t you just love to find a recipe that is as good-tasting as it is good for you? I know I do!

    Squeezing enough vegetables into your daily diet can be a real challenge at times. Vegan Creamy Golden Vegetable Soup will get the job done.

    This rich creamy soup is so tasty and satisfying you may not believe it is good for you. We all know the thought that if it is nutritious, it can’t possibly taste that great.

    We also know its’ evil twin… The thought that if it is savory, decadent or extremely delicious, it must be bad for you.

    I am here to help you change that thinking. These ideas are total misnomers and poor excuses not to take care of your health. (Oops.. Did I get on my soap box for a minute there?)

    Vegan Creamy Golden Vegetable Soup is packed with 11 vegetables and herbs, nutritious spices, and a not-so-secret health food that gives everything a delicious boost.

    Your picky eaters need not know what wonderful nutrient-giving ingredients are contained in Vegan Creamy Golden Vegetable Soup.

    After all, it is pureed they won’t be able to pick out anything.

    How To Make Vegan Creamy Golden Vegetable Soup

    Vegan Creamy Golden Vegetable Soup is so simple to put together.

    You could just throw it all in a pot and cook it at one time, but don’t.

    The chopping and shredding of veggies has a dual purpose:

    1. They cook much more quickly when cut to smaller bits.

    2. The soup will be easier to blend together.

    Sautéing the aromatics adds another layer of flavoring that you won’t want to miss out on. Using vegetable stock offers even more flavor and nutrients.

    (Remember to save your vegetable scraps for the next batch of homemade vegetable stock!)

    Time to reveal that not-so-secret health food flavor booster… Nutritional Yeast!

    Yes, nutritional yeast brings vitamins, fiber, protein. It thickens the soup and provides a nutty-cheesy flavor as well. You won’t want to leave it out.

    You don’t have to be Vegan to enjoy Vegan Creamy Golden Vegetable Soup.

    This recipe makes a very large pot of soup. It stores well, freezes and tastes wonderful thawed. Forget that vegetable drink with only 8 veggies in it. You can drink this soup instead!


    Jessica Sepel's creamy cauliflower soup is our mid-week winter go-to

    When the temperatures drop, it’s time for kitchens to heat up with these nutrient-rich winter warmers.

    Nutritionist Jessica Sepel shares her go-to cauliflower soup recipe - perfect for chilly nights. It's packed with fibre and healthy fats, to keep you fuller for longer.

    Looking for more winter recipes to add to your weekly dinner menu? Try this creamy cauliflower, hazelnut and sage soup recipe by Jessica Sepel.

    According to Sepel, cauliflower is an ideal ingredient in soups.

    �uliflower is an excellent addition to soups because it’s nutritious, filled with fibre and gives a lovely creamy texture. Serve it in small bowls as a light starter or plate up a bigger portion for a wholesome lunch or dinner,” she said.

    Like what you see? Sign up to our bodyandsoul.com.au newsletter for more stories like this.

    Soup is an ideal winter meal. Image: Supplied Source:BodyAndSoul


    I’ve been home for 11 days from visiting the family over the holidays and I still feel like I’m not fully unpacked. Yes, my luggage has been emptied and my clothes have been put away. Yes, the Christmas tree and nutcrackers have been neatly stored in boxes in the basement. And yes, my full-time job has many tasks and future projects to keep me plenty busy. But for some reason, I don’t feel like I’m ready. And I think I know why.

    My cooking game has NOT been on.

    At least not like it was before the holidays.

    It’s taken me a few days (more than I anticipated) to get re-acclimated to my non-holiday schedule. But after clearing a huge pile of dishes this morning and catching up on some DVR’d shows, I’m happy to finally say that I feel like I’m back and I’m ready.

    This Winter Kale Vegetable Soup is just what I needed. It’s loaded with vegetables like kale, carrots and celery and packed with super savory herbs like rosemary, thyme and garlic. AND it’s a warm soup. Much needed after some really cold nights here in Pittsburgh.

    I hope this funk I’ve been in is over. It’s funny how cooking always seems to help.



Comments:

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  3. Leo

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  4. Conaire

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  5. Kazradal

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  6. Moogutaur

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  7. Kazikazahn

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