Creamy Vegetable Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 550 g Potato (cubed)
- 250 g Leek (sliced)
- 350 g Carrot (diced)
- 100 g Celery (chopped)
- 1 Onion (diced)
- 300 g Cauliflower (chopped)
- 100 g Frozen sweetcorn
- 100 ml Single cream
- 100 ml Whole milk
- 1200 ml Vegetable stock
Method
- Heat 1 tbsp Olive oil in a large pan and add 1 Onion. Cook until softened.
- Add 550 g Potato, 250 g Leek, 350 g Carrot, 100 g Celery, 300 g Cauliflower and 100 g Frozen sweetcorn and gently cook for 3-4 minutes.
- Add 1200 ml Vegetable stock and simmer for 20 minutes.
- Using an immersion blender, blend until smooth. Add 100 ml Whole milk and 100 ml Single cream, stir and serve.