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Cream of Vegetables Soup

Basic Cream of Vegetables Soup

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No milk or cream.

  • Total Time: 40 minutes
  • Yield: 4

Ingredients

Units
  • 1 onion, coarsely chopped
  • 4 carrots, peeled and chopped
  • 23 sticks of celery chopped
  • 1 medium potato, coarsely chopped
  • 4 cups coarsely chopped lettuce or spinach or swiss chard
  • bunch of parsley or cilantro
  • water
  • salt, oil, pepper

Instructions

  1. In a large pot, heat oil over medium-high heat, add the onion, and fry until transparent, about 5 minutes, add the carrot and celery, sauté 3 minutes more, add the lettuce/spinach/ swiss chard and stir for 1 minute. Add salt and pepper.
  2. Add cold water, about 3-4 cups. The vegetables don’t need to be submerged. Only make sure that the pot does not dry out.
  3. Once it begins to boil, reduce heat to medium-low and simmer gently for 10 minutes until carrots and potatoes are cooked and can pass through easily with a fork, puree in the blender slowly (start with just a cup and keep adding the rest little by little) or puree with a stick blender in the pot.
  4. Test, and adjust the seasoning.
  5. You should get a very thick cream, dilute it with water to the consistency you like, and always re-adjust the seasoning.
    Cream of Vegetables Soup
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Soups
  • Method: Stove
  • Cuisine: Chilean