Creamy Vegetable soup | How to make Creamy Vegetable soup

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Byusha balagopal
Created on 30th Sep 2015
  • Creamy Vegetable soup, How to make Creamy Vegetable soup
Creamy Vegetable soupby usha balagopal
  • Creamy Vegetable soup | How to make Creamy Vegetable soup (18 likes)

  • 0 reviews
    Rate It!
  • By usha balagopal
    Created on 30th Sep 2015

About Creamy Vegetable soup

A nutritious and healthy soup, especially for the aged and kids. My moms favourite in her 80s.

Creamy Vegetable soup is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Fusion cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Creamy Vegetable soup at your home. Creamy Vegetable soup by usha balagopal will help you to prepare the perfect Creamy Vegetable soup at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 20 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Creamy Vegetable soup.

  • Prep Time0mins
  • Cook Time20mins
  • Serves2People
Creamy Vegetable soup

Ingredients to make Creamy Vegetable soup

  • 1/4cup chopped carrots
  • 1/4cup chopped cauliflower florets
  • 1/4 cup shredded cabbage
  • 1 small tomato cut into cubes
  • 1/2 medium sized onion
  • 1 bay leaf
  • 1/4 tbsp butter
  • 1/2 tbsp cream
  • Salt and pepper to taste

How to make Creamy Vegetable soup

  1. Heat butter in a pressure cooker and fry the onion and bay leaf lightly.
  2. Add all the vegetables, one & a half cup water and close the lid.
  3. Pressure cook for 5 minutes. Take it off the fire and let it cool.
  4. Strain out the stock into another pan. Purée the vegetables in a blender.
  5. Mix the puree into the stock and strain to get a smooth soup.
  6. Add 2 cups of water, stir well and place back on a low flame.
  7. Bring the soup to boiling point .Add salt and pepper to taste.
  8. Serve hot with some grated cheese and a dollop of fresh cream.
My Tip: This soup tastes best with grilled cheese toast

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