Creamy Vegetable Soup
When cooking, many people think that fresh is always best. However, sometimes frozen can do the trick nicely — especially when trying to feed a hungry brood of children. Whether the veggies are fresh or frozen, soups don’t discriminate. So go ahead and throw them those veggies in! Here’s a quick and easy recipe to get you started.
- 1 10-ounce bag of frozen mix vegetables
- 5 medium potatoes
- 8 small mushrooms white (raw) chopped
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 1/8 teaspoon spicy paprika
- 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 3 bay leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
- Prep 25min
- Meal Time Lunch
- Serves 4
- Bring chicken stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
- In a pan, heat the olive oil with potatoes, red onions, green onions, carrots, leeks, garlic, shallots, and mushrooms. Sauté for two to three minutes until vegetables are soft. Then, remove the pan from the heat.
- Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat. Then add the frozen mixed vegetables to the boiling chicken stock and continue cooking on low heat for 45 minutes.
- Near the end of cook time (ten minutes), remove the bay leaves.
- Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
- Add milk, butter, cream to the mixture in the blender. Blend to desired consistency.
- Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.