Creamy Vegetable Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • low-calorie cooking spray
- • 1 medium onion (peeled and diced)
- • 1 leek (sliced)
- • 3 garlic cloves (peeled and crushed)
- • 2 medium carrots (peeled and diced)
- • 2 medium parsnips (peeled and diced)
- • 1 celery stick (diced)
- • 300 g new potatoes (sliced)
- • 1 litre boiling water
- • 1 vegetable stock pot
- • 1 vegetable stock cube
- • 2 tbsp cornflour
- • 1 tbsp cold water
- • 100 g frozen peas
- • 2 tbsp reduced-fat cream cheese
- • salt and freshly ground black pepper (to taste)
Preparation Steps
Spray a large saucepan with low-calorie cooking spray and set on a medium heat. Add the onion and fry for 5 minutes.
Once the onion has begun to soften, add the leek and garlic and continue to fry for 5 minutes.
Add the carrot, parsnip, celery and potatoes to the pan. Add the stock pot and stock cube to the water and mix until dissolved. Pour the stock into the pan.
Bring the pan to the boil then lower the heat to a simmer. Cover with a lid and cook for 25 minutes.
Mix the cornflour and water into a slurry and pour into the pan and stir. Add the peas and simmer for a further 10 minutes.
Stir in the cream cheese and blitz with a stick blender until smooth. If the sauce is a little thick, add some extra water, if it’s too thin, simmer until desired thickness is reached.
Season to taste with salt and freshly ground black pepper and serve.