Creamy Winter Vegetable Soup


Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
87 K 4.6/5 (31 reviews)
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Last modified on: January 14th 2015
For 6 people, you will need:

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Times for this recipe
Preparation: 60 min.
Cooking: 25 min.
All in all: 1 hour 25 min.
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Step by step recipe


Stage 1
Creamy Winter Vegetable Soup
Choose your vegetables, preferably roots, such as celeriac, carrots, turnips, beetroot, black radishes, etc.

You should use a variety and aim for a balance with about the same weight of each, apart from strong-flavoured kinds, of which you will need less, or they are all you will taste. I am thinking in particular of celeriac and radishes.

Use pink rather than red beetroot if you can, otherwise the colour will be a strong reddish purple, which might not be very appealing - it's a matter of taste.

Stage 2 - 10 min.
Creamy Winter Vegetable Soup
Prepare 2 leeks and chop. Then chop the cauliflower fairly small (a mandolin is ideal for this).

Stage 3 - 40 min.
Creamy Winter Vegetable Soup
Peel and rinse the other vegetables and slice thinly (use a food processor) or cut into julienne sticks.

Stage 4 - 3 min.
Creamy Winter Vegetable Soup
Prepare 1 onion and slice thinly.

Stage 5 - 2 min.
Creamy Winter Vegetable Soup
Pour 5 tablespoons olive oil into a large saucepan or stockpot. When hot, add the onion, salt and pepper and cook for 2 minutes without colouring.

Stage 6 - 3 min.
Creamy Winter Vegetable Soup
Add all the other vegetables and mix well. Cook for 2 or 3 minutes, stirring frequently.

Stage 7 - 1 min.
Creamy Winter Vegetable Soup
Cover with 2 cm (1 inch) of water and add 1 chicken stock cube.

Stage 8 - 20 min.
Creamy Winter Vegetable Soup
Bring to the boil and cook on medium heat until the carrots are tender.

Stage 9 - 3 min.
Creamy Winter Vegetable Soup
Remove from the heat and blend thoroughly.

Stage 10 - 1 min.
Creamy Winter Vegetable Soup
Add 250 g liquid cream, 1 tablespoon Mustard and blend briefly once more. Your soup is ready.
Remarks
You can use any number of different vegetables, depending on what you have already or can find on the market. It is important to use a wide variety.
Keeping: Several days in the fridge in a sealed container. Freezes well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %150 RDI=10 %150 RDI=20 %2,280 RDI=110 %9,530 RDI: 110 %
Per 100 g3 RDI=1 %6 RDI=1 %6 RDI=1 %90 RDI=5 %390 RDI: 5 %
Per person10 RDI=5 %20 RDI=2 %30 RDI=4 %380 RDI=20 %1,590 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, Milk, Mustard
How much will it cost?
  • For 6 people : 4.80 €
  • Per person : 0.80 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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