Cream Of 11 Vegetables Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Want to make sure you get your requisiste vegetable servings for the day? This soup will get you most of the way. The chili pepper should be nice and spicy, just enough to leave a tingle in the back of your throat after a long simmer. Read more . This makes a lot, but I currently live with 6 other people so it's fitting for us! Ingredients:
2 large garlic cloves, diced |
2 tbsp olive oil |
6 potatoes, chopped |
2 small yellow onions, diced |
3 carrots, chopped |
1 parsnip, chopped |
1 leek, chopped |
1 hot chile pepper, diced |
10 cups vegetable broth |
1/2 head cauliflower, chopped |
pepper to taste |
paprika to taste |
coriander to taste |
basil to taste |
4 small heads broccoli |
2 cups frozen peas |
1 can creamed corn |
milk to tast and consistency |
4 tbsp butter |
salt to taste |
Directions:
1. 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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