This luscious soup evokes fantastic recollections of sitting at my grandma’s desk after faculty on a chilly, wintery day, and slurping up spoonful after spoonful of this heat and scrumptious vegetable soup.
Sadly, I by no means thought to ask my grandma for the recipe for her soup, however with just a little experimenting, I feel this recipe comes very shut.
This one-pot, easy cream of vegetable soup is one among my favourite fast and straightforward meals. It is pure consolation meals but loaded with wholesome, nourishing and slimming components. It is also dairy free. And gluten-free.
Farmhouse Vegetable Soup FAQ
What sort of milk do you advocate for this cream of vegetable soup?
Soy milk works finest on this soup because it lends simply the correct taste. Cashew milk (particularly home made cashew milk) will be the subsequent finest.
Almond milk is just a little too candy for this straightforward, savory soup. Rice milk is simply too skinny. Coconut milk undoubtedly has the WRONG taste! I’ve not tried hemp or oat milk, however my guess is they will not be pretty much as good as soy or cashew on this explicit soup.
Make sure to use plain, unsweetened milk! You do not need candy vanilla veggies!
Can I take advantage of different greens on this vegetable soup?
I used celery, carrots, onions, pink potatoes, and inexperienced beans as a result of these have been those that tasted finest to me on this soup – and people have been the veggies my grandma used. 🙂 You can most likely range the veggie content material with no downside.
What can I serve with the soup?
This soup is so nutritious and satisfying that it is a meal in itself. We additionally love this cream of vegetable soup with crusty bread, croutons, or whole-grain crackers. And it is nice with a aspect salad.
Can I freeze vegetable soup?
I might NOT advocate freezing this soup. Neither the potatoes nor the milk freeze nicely in any respect, and the another components do not prove the best both.
I hope you get pleasure from!
Farmhouse Cream of Vegetable Soup
This dairy-free cream of vegetable soup is scrumptious consolation meals but loaded with wholesome, nourishing and slimming components.
- 2 ribs celery, diced small
- 2 medium carrots, diced small
- 1 medium yellow onion, diced small
- 1 tablespoons olive oil Р(Or use this technique to saut̩ with out oil.)
- 2 cloves garlic
- 1/2 cup water
- 5 medium (about 2 kilos) pink potatoes – or one other type of waxy potato – scrubbed, however not peeled
- 1 cup lower frozen inexperienced beans – (or contemporary inexperienced beans could also be used)
- 1 1/2 cups natural canned corn kernels – with liquid
- 3 teaspoons dried parsley – (1 tablespoons)
- 2 1/2 teaspoons granulated onions
- 1 1/4 teaspoons dried chopped or minced onion
- 3/4 teaspoons celery salt
- 3/4 teaspoons dried dill
- 1/2 teaspoons granulated garlic
- 1/4 teaspoons dried sage
- 1/4 teaspoons dried basil
- 1/8 teaspoons dried oregano
- 1 1/4 teaspoons salt
- 2 – 3 cups plain, unsweetened non-dairy milk – See notice
In a big soup pot, sauté chopped carrots, onions, and celery in oil over medium-low warmth for about 5 to 7 minutes or till onions are simply turning translucent. (Or use this technique to sauté with out oil.)
Add garlic sauté for yet one more minute.
In the meantime, scrub potatoes. Cube into 3/4-inch items.
Flip warmth to excessive. Add 1/2 cup water, potatoes, inexperienced beans, corn, and seasonings. Cowl and produce to a boil.
Cut back warmth and cook dinner at a really low and delicate boil, stirring usually, for 12 to 14 minutes or till the potatoes are tender.
- Stir in milk. Cook dinner over low warmth till sizzling, however don’t boil. Add salt to style.Serve sizzling.
This soup doesn’t reheat nicely. If you should make it forward of time, reheat it very gently and slowly.
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Earlier than you go . . .
No calorie counting. No portion sizes.