Cream of 11 Vegetables Soup
From peeblesl 15 years agoIngredients
- 2 large garlic cloves, diced shopping list
- 2 tbsp olive oil shopping list
- 6 potatoes, chopped shopping list
- 2 small yellow onions, diced shopping list
- 3 carrots, chopped shopping list
- 1 parsnip, chopped shopping list
- 1 leek, chopped shopping list
- 1 hot chile pepper, diced shopping list
- 10 cups vegetable broth shopping list
- 1/2 head cauliflower, chopped shopping list
- pepper to taste shopping list
- paprika to taste shopping list
- coriander to taste shopping list
- basil to taste shopping list
- 4 small heads broccoli shopping list
- 2 cups frozen peas shopping list
- 1 can creamed corn shopping list
- milk to tast and consistency shopping list
- 4 tbsp butter shopping list
- salt to taste shopping list
How to make it
- Cook garlic and potatoes in olive oil for about 8 minutes, enough for the potatoes to start to brown. Add carrots, parsnip, and leek. Stir and let cook for another five minutes or so. Add chile pepper vegetable broth, and cauliflower. Bring to a simmer. Add the spices to keep the broth from being too bland, a little at a time, tasting until you have it the way you want it. A bay leaf and some parsley would probably be good as well. Add broccoli. Simmer until soft. Add peas and simmer for another 5 minutes. Puree, but keep a little chunky. Add can of creamed corn, milk, salt, and pepper to taste. Serve with buttered warm bread. Yum.
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