Cream Of Vegetable Soup
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Light vegetarian soups getting famous in the world.and this is very good for dinner with small piece of brown bread. in Asian like to have this soup bit spicy.and some using yogurt to cream to soup.and it is very famous in India.

  • 50 g Carrots
  • 20 g Celery
  • 50 g Pumkin
  • 1 cup cabbage
  • 30 g leeks
  • 1 no potato
  • 3 tsp butter
  • 1 no onion
  • 1 garlic
  • 500ml vegetable stock
  • pepper and salt

Total Time:
30  min
15 min
15 min
3  potions


  1. cut carrot,celery same size pieces.and potato too.
  2. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat
  3. Add the onion, garlic and veggies and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously
  4. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half
  5. Add the vegetable stock, increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 5 minutes, then add the potato. Simmer another 15 minutes or until the potatoes are soft
  6. Remove from heat and purée in a blender, working in batches if necessary
  7. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.


Do not use use any flavor or soup last once you take off the fire add bit of cream and mixed.

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