Cream of Vegetable Soup Mamta's
Cream of Vegetable Soup
Mamta Gupta
This is another easy and delicious soup to make, which is suitable both for vegetarians and vegans. I have not added cream to the soup. You can serve the cream on the side for people to add, or not, as they wish. It is a starter, but can be served as a light lunch, with a freshly made bread rolls, cheese/cold meat and a salad or two of choice. For smaller amounts, half or quarter ingredients. It can be made fat free by cooking the vegetables directly in stock, without adding any oil.
Serves 8
Ingredients
1 cup chopped onions
1 cup chopped carrots
1 1/2 cups peeled and cubed potatoes
1 cup chopped leek (1 leek) or courgette or any other vegetable you want to use up
1 cup cauliflower, broken into florets
1 1/2 litre vegetable stock or water plus stock granules/powder/cubes/pots
Salt and pepper as required
4 tbsp. vegetables oil (or use 2tbsp. butter + 2 tbsp. vegetable oil)
Optional
A couple of green chillies
1 full tsp. roasted and coarsely ground cumin seeds
Garnish
1/2 cup finely chopped parsley or chives or fresh coriander leaves or finely chopped green chillies
Instructions
Heat oil in a pan and sauté the onions until translucent.
Add all vegetables (and green chillies, if used), stir and cook on medium heat for 8-10 minutes, stirring from time to time.
Add the vegetables stock or water. If using water plus stock granules/cubes/pots, check salt before adding any more, because most of them already have enough salt.
Add and salt and pepper to taste.
Bring to a boil. Reduce heat, cover and simmer until vegetables are tender.
Allow to cool a little and then blend with a hand held/stick blender or in a blender.
Return to the pan, adjust seasoning and heat (not boil) just before serving.
Garnish with chives/parsley/coriander/chillies. Serve cream on the side for anyone to add if they like. I would normally serve a soup like this with chilli sauce on the side.
