Vegetable Cream
Indulge in the velvety goodness of Vegetable Cream, a comforting and nutrient-rich soup that's as pleasing to the palate as it is nourishing. Brimming with tender carrots, creamy potatoes, vibrant zucchini, and fragrant celery, this recipe transforms simple pantry staples into a luxurious bowl of flavor. Enhanced by the perfect blend of garlic, onion, and a touch of paprika, this pureed soup gets its silky texture from heavy cream and a satisfying depth from simmered vegetable stock. Ready in just 45 minutes, it's an easy-to-make dish that's perfect for cozy weeknight dinners or elegant first courses. Serve steaming hot with a garnish of fresh parsley for a pop of color and added freshness. Perfect for vegetarians and soup lovers alike, this Vegetable Cream recipe will leave you craving every spoonful!
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Recipe Information
Ingredients
- 2 medium Carrots
- 2 medium Potatoes
- 2 Celery stalks
- 1 medium Zucchini
- 2 Garlic cloves
- 1 large Yellow onion
- 2 tablespoons Olive oil
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the carrots, potatoes, and zucchini into evenly sized chunks. Slice the celery stalks, mince the garlic cloves, and chop the yellow onion.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and celery, sautéing until they soften and become fragrant, about 5 minutes.
Add the diced carrots, potatoes, and zucchini to the pot. Sauté the vegetables for another 5 minutes, stirring occasionally.
Pour in the vegetable stock and stir to combine. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid. Let it simmer for 20 minutes or until the vegetables are tender.
Using an immersion blender (or standard blender in batches), puree the soup until it’s completely smooth and creamy. Take care to avoid splattering if blending while the soup is hot.
Stir in the heavy cream, salt, black pepper, and paprika. Simmer for an additional 5 minutes over low heat without bringing it to a boil.
Taste and adjust the seasoning as needed. If the soup is too thick, you can add more vegetable stock to reach your desired consistency.
Ladle the vegetable cream soup into bowls. Garnish with freshly chopped parsley, if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6744 mg | 293% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 46.5 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 5170 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
