How To make Creamy Vegetable Soup
Ingredients
1
each
onion, chopped
1/4
cup
butter
3
each
potatoes, sweet, peeled, chopped
3
each
zucchini, chopped
1
each
broccoli, bunch, chopped
2
qt
stock, chicken or vegetable broth
2
each
potatoes, red, shredded
3
each
garlic, cloves, minced
1
each
corn, creamed, can, OR 3/4 c fresh kernels
1
teaspoon
celery seed
1
teaspoon
cumin, ground
2
teaspoon
salt
1
teaspoon
pepper
2
cup
cream, light
Directions:
Place all ingredients in a 4 to 5 quart crockpot except the cream. Cook on the low setting 6 to 8 hours or until sweet potatoes are tender.
Ten minutes before serving, add the cream, if using. Heat through and serve.
How To make Creamy Vegetable Soup's Videos
Restaurant Style Cream Of Vegetable Soup | Creamy Soup Recipe - Food Connection
Prepare restaurant style creamy and tasty soup at home.
Video recipe link -
Written recipe link -
Ingredients -
1/4 Cup Finely chopped onion
1/4 Cup Finely chopped carrot
1/4 Cup Finely chopped french beans
1/4 Cup Finely chopped cauliflower
2 Grated garlic
1 Bay leaf
1 Tsp. butter
1 Tbsp. corn flour
1/2 Tsp. black pepper powder
1 Tsp. salt
2 Tbsp. thick cream
1 cube of vegetable stock
Suggested videos-
Restaurant style healthy & tasty soups-
Healthy food recipes -
Kid's favorite food -
For written & detailed recipes -
Indulge in true winter spirit by sipping this creamy and earthy mushroom soup ☺️????
Indulge into the true winter spirit by sipping this creamy and earthy mushroom soup. Trust me, it will heal you.
You can find the recipe with the long video. ❤️
Creamy Vegetable Soup | Quick and Easy Creamy Soup Recipe
Creamy Vegetable Soup | Quick and Easy Creamy Soup Recipe
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30 Minute Broccoli Cheddar Soup (Better than Panera!)
???? Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! ????????
✅ Full Recipe + Macros Here:
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► Dutch Oven:
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Ingredients
4 tablespoons butter ½ stick
½ medium onion chopped
2-3 cloves garlic minced
4 tablespoon AP flour
2 cups low sodium chicken or vegetable stock
1 tsp kosher salt
½ tsp black pepper
¼ tsp or ground nutmeg, optional
3 cups broccoli florets or 1 large head, cut into small pieces
1 large carrot grated, julienned or finely chopped
2 cups half & half or milk or light or heavy cream
8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )
Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
Serve with toasted crusty bread or in a bread bowl if desired.
Music
Spiral by KV
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Slow Cooker Creamy Vegetable Soup Recipe
RECIPE:
AD Created in partnership with The Little Potato Company
This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one -- made so easy with the crockpot! It's low in calories but BIG in flavor! Includes how to recipe video
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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