Ingredients: Gather the three main ingredients, which typically include a base vegetable (such as potatoes, cauliflower, or carrots), broth (vegetable or chicken), and cream or milk (dairy or non-dairy).
Preparation of Base Vegetable: Start by preparing the base vegetable. For example, if using potatoes, peel and chop them into small chunks. If using cauliflower or carrots, chop them into smaller pieces as well. This step ensures that the vegetables cook evenly and quickly.
Simmer in Broth: In a large pot or Dutch oven, pour in the broth and add the chopped base vegetable. Bring the mixture to a gentle simmer over medium heat. Cover the pot with a lid and let the vegetables cook until they are tender and easily pierced with a fork.
Blend to Creamy Consistency: Once the vegetables are cooked, use an immersion blender or transfer the mixture to a blender in batches to puree until smooth and creamy. Be cautious when blending hot liquids to avoid splattering.
Add Cream or Milk: Pour in the cream or milk to the pureed soup, stirring until well combined. This step adds richness and creaminess to the soup.
Season to Taste: Season the soup with salt and pepper to taste. You can also add additional spices or herbs if desired, such as garlic powder, onion powder, or dried herbs like thyme or parsley.
Serve and Enjoy: Ladle the creamy soup into bowls and serve hot. Optionally, garnish each bowl with a sprinkle of chopped herbs or a drizzle of olive oil for extra flavor. Serve with crusty bread or crackers for a simple and satisfying meal.
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