Ret Soup
Introduction
A hearty and nutrient-packed creamy vegetable soup that’s both comforting and delicious. Made with fresh vegetables and a rich, velvety broth, this is the perfect meal for any day.
Detailed Ingredients with measures
30 ml olive oil
150 g yellow onion, diced
100 g celery, chopped
200 g carrots, peeled and sliced
3 cloves garlic, minced
600 ml low-sodium vegetable broth
400 g potatoes, peeled and diced
200 g zucchini, diced
150 g green beans, chopped
200 g frozen corn
200 g frozen peas
250 ml whole milk
200 ml heavy cream
30 g all-purpose flour
5 g salt
3 g black pepper
3 g dried thyme
3 g dried basil
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Directions
1. In a large pot, heat olive oil over medium heat. Add the onions, celery, and carrots. Sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring to a boil. Add the diced potatoes and cook for 10 minutes.
4. Add the zucchini, green beans, corn, and peas. Simmer until all vegetables are tender, about 10 more minutes.
5. In a small bowl, whisk together the milk, heavy cream, and flour until smooth.
6. Slowly pour the milk mixture into the soup, stirring continuously to prevent lumps.
7. Add salt, pepper, thyme, and basil. Continue cooking for 5 minutes until the soup thickens.
8. Adjust seasoning if necessary and serve warm.
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Detailed Directions and Instructions
Step 1: Sauté the Vegetables
In a large pot, heat 30 ml of olive oil over medium heat. Add 150 g of diced yellow onion, 100 g of chopped celery, and 200 g of peeled and sliced carrots. Sauté the mixture for about 5 minutes until the vegetables have softened.
Step 2: Add Garlic
Stir in 3 cloves of minced garlic and cook for an additional minute until the garlic is fragrant.
Step 3: Add Vegetable Broth
Pour in 600 ml of low-sodium vegetable broth and bring the mixture to a boil. Once boiling, add 400 g of peeled and diced potatoes. Cook for 10 minutes.
Step 4: Add More Vegetables
Add 200 g of diced zucchini, 150 g of chopped green beans, 200 g of frozen corn, and 200 g of frozen peas to the pot. Let the soup simmer for an additional 10 minutes or until all the vegetables are tender.
Step 5: Prepare the Cream Mixture
In a small bowl, whisk together 250 ml of whole milk, 200 ml of heavy cream, and 30 g of all-purpose flour until the mixture is smooth and free of lumps.
Step 6: Incorporate Cream Mixture
Slowly pour the milk and cream mixture into the soup, stirring continuously to prevent lumps from forming.
Step 7: Season the Soup
Add 5 g of salt, 3 g of black pepper, 3 g of dried thyme, and 3 g of dried basil to the soup. Continue cooking for an additional 5 minutes, allowing the soup to thicken.
Step 8: Final Adjustments
Taste the soup and adjust the seasoning if necessary. Serve the soup warm.
Notes
Substitutions
You can replace heavy cream with coconut milk or a dairy-free option for a lighter version.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the soup on the stove over medium heat, stirring occasionally, until warmed through.
Serving Suggestions
Serve with crusty bread or a side salad for a complete meal.
Nutrition Information
This soup is a great source of vitamins and minerals, making it a healthy choice for a nutritious meal.
Variations
Feel free to add or substitute any seasonal vegetables you have on hand for a personalized touch.
Storage Instructions
Refrigeration
Store leftover creamy vegetable soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing
If you want to keep it longer, it can be frozen for up to 3 months. Allow the soup to cool completely, then transfer to a freezer-safe container or freezer bags. Leave some space for expansion when freezing.
Reheating
To reheat, thaw it in the refrigerator overnight and warm it on the stove over low heat until heated through. You may need to add a little water or broth to thin it out, as freezing can change the soup’s consistency.
Serving Suggestions
Pair this creamy vegetable soup with crusty bread, grilled cheese sandwiches, or a fresh green salad for a complete meal. For an extra boost of flavor, consider garnishing with fresh herbs, a sprinkle of grated cheese, or a drizzle of olive oil before serving.
Nutritional Information
Each serving of creamy vegetable soup contains approximately:
– Calories: 320
– Protein: 8 g
– Fat: 18 g
– Carbohydrates: 35 g
– Fiber: 6 g
– Sugar: 6 g
– Sodium: 400 mg
Note: Nutritional values may vary based on the specific quantities and brands of ingredients used.
Ingredient Substitutions
– Olive Oil: Substitute with avocado oil or butter for cooking.
– Whole Milk: Use almond milk or coconut milk for a dairy-free option.
– Heavy Cream: Replace with coconut cream or a cashew cream for a lighter or vegan version.
– All-Purpose Flour: Use cornstarch or gluten-free flour to thicken the soup.
– Vegetables: Feel free to use any seasonal or frozen vegetables you have on hand, such as bell peppers, broccoli, or spinach.
– Dried Herbs: Fresh herbs can be used instead of dried, just adjust the quantity as fresh herbs are more potent.
Cook techniques
Sautéing
Sautéing is a technique that involves cooking food quickly in a small amount of oil or fat over medium to high heat. In this soup, sautéing the onions, celery, and carrots enhances their natural sweetness and builds the flavor base for the dish.
Simmering
Simmering refers to cooking food gently in liquid at a temperature just below boiling. It allows flavors to meld and vegetables to become tender without breaking apart. This technique is used when adding the broth and vegetables in the soup.
Whisking
Whisking is a method of mixing ingredients thoroughly to achieve a smooth consistency. Here, it involves combining milk, heavy cream, and flour to create a creamy base that will thicken and enrich the soup.
Seasoning
Seasoning is the process of adding herbs, spices, or other flavorings to enhance the taste of a dish. In this recipe, salt, black pepper, thyme, and basil are added to elevate the overall flavor profile of the soup.
Adjusting consistency
This technique involves modifying the texture of the soup by adding more liquid for a thinner consistency or allowing it to cook longer to thicken. It’s important to monitor the soup and make adjustments as necessary for the desired thickness before serving.
FAQ
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables in this recipe. They are convenient and can save prep time while still providing great flavor and nutrition.
Can I make this soup dairy-free?
Absolutely! You can substitute the whole milk and heavy cream with plant-based alternatives such as almond milk or coconut cream to create a dairy-free version of the soup.
How can I store leftovers?
Leftover creamy vegetable soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Can I add more vegetables?
Yes, feel free to add any additional vegetables you enjoy or have on hand. Just be sure to adjust the cooking time to ensure all vegetables are tender.
Is this soup suitable for freezing?
Yes, this soup can be frozen. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months, but the texture may change slightly upon reheating.
Conclusion
This creamy vegetable soup is a fantastic way to enjoy a variety of fresh vegetables while indulging in a rich and comforting dish. It’s not only flavorful but also loaded with nutrients, making it a perfect choice for a wholesome meal any day of the week. This versatile recipe can be customized with your favorite veggies or spices, ensuring that every bowl is a unique delight.
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