Cream of Vegetable Soup
Cream of Vegetable Soup
I recommend dicing the vegetables into small pieces, it only takes a short while longer but will save time when cooking.
Ingredients
Serves: 8
- 2 medium onions, chopped
- 2 cloves of garlic, crushed
- 2 medium leeks, diced
- 2 large potatoes, diced
- 4 medium carrots, diced
- 3 cups (750ml) vegetable stock
- 3 cups (750ml) milk
- mixed herbs and seasoning to taste
Directions
Preparation:15min ›
Cook:1hour10min ›
Ready in:1hour25min
- Place onions, garlic, leeks, potatoes and carrots into a large pot with butter/margarine on medium heat - sweat off until softened for about 10 - 15 minutes.
- Add the liquids (stock and milk) and simmer for approx 45 minutes.
- Add the herbs and seasoning to taste and cook through for a further 10 minutes. Liquidise or use a hand held blender and then heat through once more.
- Serve with fresh bread and enjoy!
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (4)
Altered ingredient amounts. I used less milk and it was still as nice. I replaced 1/2 the milk with more water. - 20 Jun 2011 (Review from Allrecipes UK & Ireland)
very nice used more stock and used peas instead of leeks and used garlic granules and left it alone after putting the herbs in for 10 mins longer - 15 Oct 2013 (Review from Allrecipes UK & Ireland)
i've made this soup several times and it always curdles on me. Any suggestions - 29 Mar 2015 (Review from Allrecipes UK & Ireland)
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