When the weather is cool, I love nothing more than a bowl of creamy soup, and this vegetable soup is usually one of the first one I make during soup season. Enjoy!
INGREDIENTS
½ tbsp extra virgin olive oil
1 garlic clove -finely grated
1 small red onion -diced
2 (900 ml) containers vegetable broth
2 medium carrots -peeled and diced
2 medium parsnips -peeled and diced
1 medium sweet potato -peeled and cut into cubes
1 large yellow potato -peeled and cut into cubes
4 bay leaves
Salt and black pepper to taste
Dash of cayenne pepper -optional
No cream needed- This creamy soup is made without cream, which I love, and it's perfect for someone who's looking for a vegan soup. The combinations of carrots, parsnips, sweet and yellow potatoes makes this soup so smooth and creamy, that the use of cream is unnecessary.
DIRECTIONS
- Put the oil in a pot and add in the garlic and onion. Heat on medium for a few minutes.
- Add in the remaining ingredients and increase the heat to bring to a boil.
- Reduce the heat to medium and cook for 30-40 minutes or until you can easily pierce the veggies with a fork. Stir often.
- Reduce the heat a little if needed. There should only be a soft boil.
- Remove the bay leaves and puree the contents of the pot until the soup is smooth.
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